Recipe and Photo by Charlie Alonzo
These spiced sweet potatoes with coconut yogurt are the perfect introduction to cool weather cooking. I made the coconut yogurt and chili oil from scratch, but using store-bought would save time. This recipe can work as an easy side dish, but is also substantial enough on its own to serve as a meal—it also just happens to be vegan!
- 2 sweet potatoes
- 1 tablespoon of curry powder
- a tablespoon of olive oil
- a handful of cilantro leaves
Pepita chili oil (or store bought chili oil)
- 2 tablespoons pepitas (aka pumpkin seeds)
- 3 cloves of garlic, minced
- 1/2 cup olive oil
- 2 Tablespoons red chili flake
- 1 can full-fat coconut milk
- 2 probiotic capsules
The coconut yogurt needs to be made a day or two in advance. I used Minimalist Baker's recipe. You simply mix the coconut milk with the probiotics and cover it with cheese cloth. After 1-2 days on the counter, you have coconut yogurt! I put my finished yogurt in a fine mesh sieve and left it for another day in the fridge to have a thicker yogurt.
The chili oil can also be made in advance. Put all ingredients in a skillet over medium-low heat. Constantly stir and keep a close eye on it—you'll want it to gently simmer for 8-10 minutes. The key here is to not burn the garlic; it will continue to cook once removed from the heat so take caution.
As for the sweet potatoes, peel and cut into 1-2 inch chunks. Toss them in olive oil, curry powder, salt, and pepper. Roast at 400ºF for 25 minutes, or until fork tender.
Plate by smoothing the coconut yogurt on bottom, then top it with the sweet potatoes and drizzle it with chili oil. Finish it off with the cilantro.