I had to work from home this morning so I figured it was the perfect time to test some new Fall recipes. Today's is the easiest side that doubles as a sub for traditional sweet potatoes on Thanksgiving or the holidays - Curry Shallot Roasted Sweet Potatoes with a Lime Cilantro Drizzle.
The best thing about this…it can be made in advance and later enjoyed at room temp. Totally eliminates the stress of serving a million hot dishes at parties and events. Serves 4 as a side.
INGREDIENTS:
3 sweet potatoes, peeled, crinkle cut, and blanched
1 shallot, sliced thin on the mandoline
Olive oil
JF Curry Salt, to taste
TOPPINGS:
Red onion, sliced thin on the mandolin
Jalapeño, deseeded and sliced thin on the mandolin
Figs, quartered (optional)
Vegan feta cheese, crumbled (I like Trader Joe’s)
JF Lime Cilantro Drizzle
Cilantro, torn
JF Curry Salt, to taste
Fresh cracked black pepper, to taste (optional)
Lime Cilantro Drizzle:
A handful of cilantro
¼ jalapeño, deseeded
1 Tbsp honey (I like Nette)
A drizzle of olive oil (I like Fancy Peasant)
1 lime, juiced
JF Curry Salt, to taste
PROCESS:
Lime Cilantro Drizzle
In a blender, pulse together the cilantro, jalapeño, honey, olive oil, and lime juice. Season with JF Curry Salt to taste. Set aside.
Curry Shallot Roasted Sweet Potatoes
For about 3-4 minutes, boil your crinkle cut sweet potatoes in a large pot of water. Drain, and then shock them with cold water. Gently pat dry.
Preheat the oven to 375º. Toss your blanched sweet potatoes and sliced shallot in olive oil and generously season with JF Curry Salt. Line them on a large baking sheet and convection roast for about 15 minutes, until the edges are slightly crisp. Once 15 minutes have elapsed, broil for another 5.
Plate warm or at room temperature, topped with sliced red onion, fresh jalapeño, quartered figs, crumbled vegan feta, and our Lime Cilantro Drizzle. Finish with torn cilantro, JF Curry Salt, and fresh cracked black pepper. Enjoy!