{"id":413,"date":"2018-07-10T17:15:26","date_gmt":"2018-07-10T17:15:26","guid":{"rendered":"http:\/\/web1.dharma.org\/?page_id=413"},"modified":"2018-07-10T17:15:26","modified_gmt":"2018-07-10T17:15:26","slug":"island-sweet-potatoes","status":"publish","type":"page","link":"https:\/\/www.dharma.org\/resources\/recipes\/island-sweet-potatoes\/","title":{"rendered":"Island Sweet Potatoes"},"content":{"rendered":"

Ingredients<\/h2>\n

Serves 6<\/h3>\n

2 1\/4 pounds sweet potatoes \u2013 cut in 2\u2033 cubes
\n3\/4 pound red peppers \u2013 cut in strips
\n1 large onion \u2013 diced large
\n1 tablespoon garlic \u2013 chopped
\n1\/4 bunch cilantro \u2013 chopped
\n1 1\/2 cups coconut milk
\n2 tablespoons lime juice
\n1\/3 teaspoon salt
\n1\/3 teaspoon pepper
\n1 teaspoon cumin powder
\n1\/2 teaspoon chili powder
\n1\/4 cup shredded coconut<\/p>\n

Preparation<\/h2>\n
    \n
  1. Preheat oven to 400 degrees.<\/li>\n
  2. Toss sweet potatoes in olive oil and season with salt and pepper. Arrange mixture in single layers on roasting pans.<\/li>\n
  3. Bake for 30-45 minutes, checking and turning after 20 minutes. Remove when sweet potatoes are lightly browned, but barely cooked through.<\/li>\n
  4. While baking is underway, heat oil in large soup pot or wok, and saut\u00e9 onions, garlic, peppers and spices until soft.<\/li>\n
  5. In oven baking dish\/pan, mix the coconut milk, lime juice, saut\u00e9ed peppers and onions. Blend well. Add the baked sweet potatoes and mix well.<\/li>\n
  6. Bake mixture for 15 minutes, until potatoes are cooked through.<\/li>\n
  7. Top with shredded coconut, and bake about 15 minutes or so until coconut is lightly browned.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

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