Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Preheat the oven to 200 degrees Celsius (392 Fahrenheit) and then peel 500 grams of sweet potatoes, cutting them into 2.5 cm cubes.

2. 2

   In a large bowl, combine 2 tablespoons of coconut oil, 2 teaspoons of Sri Lankan curry powder, 0.5 teaspoon of turmeric powder, 1 teaspoon of chili powder, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper.

3. 3

   Add the cubed sweet potatoes to the prepared spice mixture and toss thoroughly to ensure all pieces are evenly coated.

4. 4

   Spread the seasoned sweet potatoes in a single layer on a baking sheet lined with parchment paper, ensuring they do not overlap.

5. 5

   Roast the sweet potatoes in the preheated oven for 25-30 minutes, or until tender and caramelized, turning them once halfway through the cooking time.

6. 6

   While the sweet potatoes are roasting, prepare the coconut sambol by combining 1 cup of grated coconut, 0.5 finely chopped medium red onion, 1 finely chopped small green chili, 1 tablespoon of lime juice, 0.25 teaspoon of salt, and 0.5 teaspoon of chili flakes in a small bowl, mixing all ingredients thoroughly.

7. 7

   Remove the perfectly roasted sweet potatoes from the oven and carefully transfer them to a serving dish.

8. 8

   Serve the hot roasted Sri Lankan spiced sweet potato immediately with the freshly prepared coconut sambol on the side for an authentic experience.