This! Want. I came across it while cruisin’ The Kitchn, trying to research the best way to open a fresh coconut, and the idea of it stuck – I can’t recall the last time I craved something as much that wasn’t a burger. And so tonight, even though I had been up since 4, had a sick kid in bed watching obnoxious cartoons and Mike called to say he was working late and would go straight to watch game 7 at the pub, and it would have been perfectly acceptable to eat apple slices and eggs on toast for dinner, I made this – just for me.
I’m sure the original version – made with lots of lemon, garlic, ginger and sun dried tomatoes – would be perfectly fantastic, but once I got going I couldn’t not add a spoonful of curry. But it turned out more than a curry – there was more complexity to it, and the lemon was predominant. Next time I may dial down the lemon (or swap it for lime) and add a spoonful of peanut butter. I love this sort of thing – and anything that takes advantage of a roasted sweet potato as a vehicle. It was absolutely perfect for dinner in PJ pants, under the covers with my laptop and aforementioned sick kid, who did not even try to force me to share. (He had eggs and toast.)
To roast sweet potatoes (get the dark-fleshed kind) poke a few times with a fork and place directly on the oven rack; bake at 350F (or 400F, or whatever) for an hour, or more or less depending on its size, until the skin separates from the flesh, and the flesh is soft. This can be done in advance, any time you have the oven on anyway – keep the roasted potatoes in their skins in the fridge and reheat them when you want them.
But wait! I just went downstairs to put away the leftovers – which I’m sure will be even better tomorrow – and at the same time pulled out a tray of roasted pumpkin chunks from the oven – slightly overdone, very soft in the middle and crispy on the outside. I ate a good half dozen chunks dragged through this sauce – what was left in the bottom of the pan – and oh. My. Next time I may forego the roasted sweet potato in favour of roasted squash – same effect of salty/citrusy over earthy and sweet. Yum.