Tuesday, March 18, 2014

Sweet Potatoes baked in coconut curry

#SweetPotatoCurry #SweetPotato

It has been a long week, what? it’s only Tuesday ? This is what happens when you end up working on a weekend. I have been doing a photo shoot for a cook book, ( photography), I can’t  reveal much about it, but when it is out, you guys will be the first to know. Am really excited about it…some very different stuff, you will see ;).

I also need to post the 365 days post about photography, I have been working on responding to all the messages, sorry if I have been a bit slow…

The most exciting part of all this is all the prop shopping, I just love picking different colors of plates, bowls and cups.  I have painted at least eight new boards and am excited to use them. I love all the possibilities out there, just painted a deep red  and a hunter green. The one I have used in this post is new too and I love the gray blu tones. Am so proud of my props, just love collecting them.  Hubs cleared up one side of his workshop and offered to keep some of my props there, I thought that was so cute. I always thought I was shy of color, but apparently not, loving the bold new set of props.

I have to talk about these sweet potatoes before I go ahead and write the recipe. It’s so creamy that it just melts in the mouth. After a frown and a “ ohhhh, sweet pottttaatoooes, do you have something else” finally teen had seconds and thirds…. that’s saying a lot.  I can’t wait to have one of my friends over and bake it for her ( you know, who you are )

#SweetPotatoCurry #SweetPotato
The curry looks dry in the images, it was so hard to shoot, but really very moist.

2 sweet potatoes
4 tbsp oil 
1- 3/4 cup coconut milk
1/4 cup marinara sauce
1 tsp cumin powder
1 tsp garam masala 
1 tsp red chilli flakes (optional)
1 cup water
salt to taste

Preheat over to 325F

Wash the sweet potatoes, wipe them dry and slice the sweet potatoes in a mandolin slicer or  with a knife. Arrange it in a pan. ( see pix below) 

#SweetPotatoCurry #SweetPotato

Drizzle salt and 2 tbsp oil on the sweet potatoes.

In a sauce pan heat the rest of the oil, add the coconut milk, marinara sauce, masala, water, salt and bring to boil. Preserve half of the sauce/gravy. Pour the other half  over the sweet potato skillet evenly. Bake in over for 60 min or till the sweet potatoes are cooked.

When you serve, pour the left over gravy/sauce over the sweet potatoes and serve.  I did not do that in the photographs as I wanted to show the beautiful formation of the sweet potatoes. However we did add a lot of gravy when we finally ate it.

Enjoy with your favorite flat bread or white rice.

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  1. Lovely dish... I am in love with this idea :)

  2. Love the idea of arranging the sweet potato and baking it...

  3. Love the colours! The dish looks beautiful

  4. loved the idea, very chic and innovative :)

  5. This is really really yumm.. Cant stop drooling.

  6. simple yet gorgeous photography! love the art of arranging the potatoes!

  7. its like you took hassleback potatoes and gave them a lovely healthy and indian twist. First thing I noticed were the new props.. love the blue plate and the new board. Cant wait to see more boards. Would love a post on boards, I'm considering making some myself and a little guidance would be great.


    1. Archana, I have been asked about boards and I think you have given me a great idea to do a post on boards. So post coming up soon on boards :)

  8. I just went through your entire blog when you mentioned collecting props...and true! Your pops are super-pretty. So is your photography! I'm so glad I stumbled across your pretty place!

  9. Love the way u have arranged thos sweet potato slices, curry looks ultimate.

  10. Oh my gosh, this looks so delicious AND beautiful!

  11. I tried these for dinner last night and they were delicious! Thank you for the recipe.


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