Tamarind Glazed Roasted Sweet Potatoes with Crispy Curry Leaf Topping

Ingredients

• •4 medium sweet potatoes, peeled and cubed
• •2 tablespoons olive oil
• •1 teaspoon ground cumin
• •1 teaspoon smoked paprika
• •1/2 teaspoon salt
• •1/2 teaspoon ground black pepper
• •1/4 cup tamarind paste
• •2 tablespoons honey or maple syrup (for vegan)
• •1 tablespoon soy sauce
• •1/2 teaspoon grated fresh ginger
• •2 tablespoons water
• •2 tablespoons coconut oil
• •15 fresh curry leaves
• •1/4 cup toasted sesame seeds (optional, for garnish)
• •1/4 cup chopped fresh cilantro (for garnish)

Instructions

1. 1

   Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

2. 2

   In a large bowl, toss the sweet potato cubes with olive oil, ground cumin, smoked paprika, salt, and black pepper.

3. 3

   Spread the coated sweet potatoes evenly on the prepared baking sheet and roast for 30-35 minutes, tossing halfway through until tender and lightly caramelized.

4. 4

   While the sweet potatoes roast, prepare the tamarind glaze by whisking together tamarind paste, honey or maple syrup, soy sauce, grated ginger, and water in a small saucepan over medium heat. Cook for 2-3 minutes until slightly thickened and set aside.

5. 5

   For the crispy curry leaf topping, heat coconut oil in a small skillet over medium heat. Add the curry leaves and fry for 30 seconds to 1 minute until crisp, then transfer to a paper towel-lined plate to drain.

6. 6

   Once the sweet potatoes are done, transfer them to a serving bowl and drizzle with the tamarind glaze, tossing to coat.

7. 7

   Top the glazed sweet potatoes with crispy curry leaves, toasted sesame seeds (if using), and fresh cilantro before serving.