Sweet Potato Bowl with Curried Pecan Sauce
Ingredients
Sweet potato rounds
- 2 large sweet potatoes
- 1 tablespoon avocado oil or coconut oil (optional, substitute vegetable broth for oil-free)
- Salt and pepper to taste
Curried pecan sauce
- 1/2 cup raw pecans
- 1 tablespoon curry powder
- Juice from half a lemon
- 1 minced garlic clove
- 1 tablespoon maple syrup or coconut nectar
- 1 cup very hot, just boiled water
Preparation
Preheat oven to 400°F.
Wash sweet potatoes and slice into coins that are about 1/2 inch thick and keep the skins on.
Spread sweet potato rounds over nonstick baking sheet and season with salt and pepper.
Feel free to lightly coat with avocado or coconut oil if you prefer your sweet potatoes to be more caramelized, though oil is not needed.
Pop sweet potatoes into the oven and bake for about 35-40 minutes total, turning once halfway.
After 20 minutes turn your sweet potatoes if you haven’t already.
Create the pecan sauce by bringing a couple cups of water to a boil.
Add minced garlic clove, 1/2 cup of raw pecans, 1 tablespoon of curry powder, juice from half a lemon, 1 tablespoon of maple syrup and a pinch of salt to a high-speed blender or high-quality food processor.
Once water boils, allow it to stop boiling then add 1 cup very hot water to the blender and blend all ingredients until very creamy, scraping sides as you go for about 3-4 minutes.
