ROASTED OKINAWAN SWEET POTATO WEDGES
GVH Active 30 min. | Total 2 hr. 45 min.
1. In large pot on high, bring 3 qts water to a boil. Add 2 Tbsp salt. Gently slide in sweet potatoes, cover, remove from heat and set aside 1 hr. Drain sweet potatoes in colander and set aside for 30 min. to dry.
2. Heat oven to 400°F. Line baking sheet with parchment paper.
3. In large bowl, combine sweet potatoes, coconut oil and 1/4 tsp salt and gently toss to coat. Gently transfer sweet potatoes to prepared baking sheet and spread in even layer. Roast until tender, about 50 min., turning wedges a few times to ensure even cooking.
4. While sweet potatoes are roasting, in small saucepan on medium, combine coconut milk and sugar. Bring to a gentle simmer and cook, stirring constantly to prevent mixture from boiling, until liquid has reduced by roughly half, about 30 min.
5. To serve, place sweet potato wedges in serving dish and pour coconut milk over them. Sprinkle with shredded coconut and cinnamon and serve.
SERVES 4 TO 6
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Look no further for a book that celebrates vegetables in all their glory. "Bryant Terry puts together flavors I've never experienced before," says Recipe Editor Susan Choung. "They're full of umami and complexity." Try hearty, creative dishes like tender roasted sweet potatoes on top of creamy coconut sauce and Jerk Tofu Wrapped in Collard Leaves you won't miss the meat.
POZOLE ROJO
GMH Active 1 hr. 30 min. | Total 4 hr. 30 min.
1. Arrange rack in center of oven and heat to 350°F.
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