Sunday, January 2, 2011

Roasted sweet potato's Red pepper with curry tomato onion sauce

After a lot of cooking of sweet potatoes I have found the best way of cooking them to to get a crispy outside and nice moist soft interior is to roast covered with foil in the oven for about 30 mins. Start the oven COLD and put to 425, then take the foil off and cook another 20ish mins and flip to get the other side crispy. I sweated some onions in the leftover seasoned oil plus seasonings then added tomato paste, red pepper flakes and some leftover tomatoes and juice I had from a few days ago. Simmered down it made a nice sauce.

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