Instead of the usual sweet marshmallow-topped sweet potato casserole, we decided to go with a savory dish. We both absolutely loved it! It’s very simple to make, which is another plus. Unfortunately, I did not take good photos while making the dish, so I apologize for that. I hope this sounds unique and delicious to you and that you can make it soon!
2 lbs sweet potatoes, scrubbed and cut into cubes (skin left on)
1/2 t curry powder
1/4 tsp turmeric
1/2-3/4 tsp ground ginger
salt and pepper
1 14-oz. can full-fat coconut milk
Preheat oven to 400*. Toss sweet potatoes in olive oil and spices before placing them as a single layer in a roasting pan. Toss throughout roasting, a total time of approximately 25 minutes or until fork tender.
Transfer potatoes to a large pot on medium heat. Add the coconut milk and mash to desired consistency. Feel free to add fresh herbs such as parsley or other toppings!
It paired beautifully with our ham as well as the broccoli-pea salad. Enjoy!