curried sweet potato bowl

Allo! What beautiful weather out today! Ontario reached record breaking temperatures yesterday.. something like 34.8C I believe. And unfortunately it felt the same inside as outside… yah, no air conditioning.

Anywho, the other day I was taking inventory of my spice rack. Oh how I love my spice rack, and realized that I had yet to even open the jar or curry that came with it. I’ll admit, neither Eric or I have ever had curry. The very colour of it is enough to make me cringe. Sad I know right. Apparently there is a whole world I’m missing out on.

You’re supposed to do something every day that scares you right? Or at least that’s what I’ve read. So, I decided to make a curried dish. Yah, I did it. I opened up that jar of curry and poured it on. Did I like it? Well I can’t say that I will be running back for more. Neither will E. But I can officially say I’ve tried curry. So there!


  • 1 T coconut oil (or butter, or other oil)
  • 1 cup sweet potato, peeled and diced
  • 1/2 cup red pepper, diced
  • 1/4 cup of onions, diced (I used white and green onions)
  • 2 t. curry powder
  • 1/4 t. sea salt
  • 1 egg
  • 2 t. almond flour (or other flour)
  • 1/2 cup canned coconut milk (or yogurt)


  1. Preheat oven to 350F.
  2. Semi cook the sweet potatoes in a pot of boiling water. Cook until cooked “al dente”.
  3. Meanwhile, melt coconut oil in a skillet over medium heat. Add in drained sweet potatoes, red pepper and onions.
  4. Cover and cook for 5-6 minutes, stirring occasionally until sweet potatoes are fully cooked. Stir in curry powder and salt. Remove from heat, and allow to cool slightly.
  5. Meanwhile, beat egg and flour together until smooth. Add in coconut milk (or yogurt). Stir in the cooled sweet potato mixture.
  6. Place in a oven safe dish (or in a tortilla bowl like I did) and bake for 12 to 15 minutes. 

And there you have it. Sweet potato curry bowls. These would make super delicious appetizers if you served them in mini wonton wrappers!


when life gets tough, grab a sweet potato!

I win the worst blogger ever award. A 10 day hiatus… never saw it coming! But sometimes life just gets in the way. Life is being anything but simple these days. This whole first time house buying is proving to be a challenge- a challenge that I certainly did not anticipate, nor think would EVER happen. It’s like we’re trying to move mountains. It’s exhausting… but hopefully it pays off in the end.

In light of this craziness… the kitchen has been pretty bare lately. Shopping didn’t happen this week, but sometimes I think that’s alright. Sometimes I like to get creative, you know, to create meals using things you find in the back of your cupboard. We’ve been doing A LOT of that lately.

And, we’ve been having A LOT of sweet potatoes lately. E’s in serious heaven.

We’ve had ’em in wedge form, and in patty form. Both spicy and sweet.

Check out these babies. So delicious! Easy Peasy. Sliced up sweet potatoes, coated in EVOO and seasoned with sea salt and pepper! Roasted at 450F for 30 minutes.

Fast forward a few days… and we’ve got these tasty sweet potato appetizers! Sweet and spicy all rolled into one!

Slice sweet potatoes into disks, and boil for approximately 12 minutes, or until soft. Mix together the following spices:

  • 1 T. brown sugar
  • 1/4 t. sea salt
  • 1/2 t. chili powder
  • 1/4 t. paprika
  • 1/4 t. onion powder
  • 1/4 t. garlic powder

Remove the sweet potatoes and let cool. Once cooled enough to handle, smush the sweet potatoes down lightly with a fork and brush with EVOO. Sprinkle with the above spice mixture and bake at 375F for 15 minutes, then flip over and bake for another 10 minutes. Then enjoy! We did along with ribs and a salad. Mmmmm. Mmmm!