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Sweet Potato Curry Rounds

I have been experimenting with a new recipe, and I finally found the perfect combination of ingredients to make these sweet potato curry rounds delicious!  These are really healthy, quick and easy to make, and taste great!  These sweet potato curry rounds are excellent for appetizers or a snack, and would be the perfect item to bring to a pot luck.  They are firm on the outside, soft on the inside, and have just a slight curry taste.

Sweet Potato Curry Rounds 4

adapted from ShopCookMake

Ingredients

2 medium sweet potatoes

3 cloves garlic, minced

3 cups spinach, chopped

3 Tbsp water

1 Tbsp dried basil

1 Tbsp dried parsley

1 green onion, minced

1 tsp Madras curry powder

1 Tbsp nutritional yeast

1 Tbsp olive oil

2 Tbsp flour

Directions

You may wish to peel your potatoes first, although I keep the skin on because that’s where a lot of the nutrients are at.  This recipe should work fine either way.  Chop the potatoes into large chunks and place in a pot.  Cover with water, bring to a boil, and cook for about 6 minutes.

Meanwhile, mince the garlic and chop the spinach.  In a skillet over medium heat, add about 1 Tbsp olive oil and lightly brown the garlic.  Add in the spinach with 3 Tbsp water, and cook until the spinach wilts (about 3 minutes).

Preheat the oven to 450 at this time.

When the potatoes are finished cooking, drain them and place them in a medium bowl.  Using a potato masher, mash until fully soft (like you’re making mashed potatoes).

Add the spinach and mashed sweet potatoes to a bowl and add in all the seasonings plus 1 Tbsp olive oil and 2 Tbsp flour (I used whole wheat flour, but any flour should work).  Stir together and let cool for a few minutes.

Sweet Potato Curry Rounds 2 Sweet Potato Curry Rounds

Grease a pan, and then, using your hands, form 1 1/2 inch balls with the sweet potato mixture and place on the pan.  (I was able to make 20 balls with my sweet potato mixture.)

Sweet Potato Curry Rounds 3

Bake at 450 for 15-18 minutes.  I checked mine at 15 minutes, but the outside wasn’t quite as firm as I wanted it, so I cooked them another 2 minutes and they were ready.  You want them to be firm on the outside (but soft on the inside), but you want to be careful not to burn the bottoms.  Let these cool for about 5 minutes before eating so they can firm up a little more, and then enjoy!