Sweet Potatoes With Coconut Pomegranate And Lime Recipes

Steps:

• Put oven rack in lower third of oven and preheat oven to 425°F.
• Toss sweet potatoes with 2 tablespoons oil and 1/4 teaspoon salt in a shallow baking pan. Arrange potatoes in 1 layer and roast, stirring halfway through roasting, until tender, about 25 minutes total. Stir together cayenne, zest, and remaining 1/2 teaspoon salt in a small bowl. Whisk together lime juice and remaining tablespoon oil in a medium bowl, then add potatoes. Sprinkle with cayenne mixture and cilantro, stirring gently to combine.

Steps:

• Heat oven to 200C/180C fan/gas 6. Prick the potatoes in several places, pop on a tray and bake for 45-50 mins until soft.
• Cut the potatoes in half lengthways and scoop out the flesh. Tip into a bowl and mash well. Stir through the coconut milk, chilli, lime zest and juice, coriander and some seasoning.

Steps:

• Heat oven to 350 degrees. Melt the coconut oil in a small saucepan over low heat.
• In a large bowl, toss together potatoes, coconut oil, sugar, salt, pepper and nutmeg.
• Spread the potatoes in an even layer on a large baking sheet. Roast, tossing occasionally, until soft and caramelized, about 1 hour.

Steps:

• Heat the oil in a deep saucepan, then soften the onion for 4-5 mins. Stir in the curry paste and cook for 1 min more until fragrant. Add the grated sweet potato and stock, then bring quickly to the boil, simmering for 5 mins until the potato is tender.
• Remove the soup from the heat, stir in the coconut and seasoning, then cool briefly before whizzing with a stick blender until smooth. Sprinkle with coriander and serve with warm naan breads.