What you need:
* 1 1/2 cups coconut milk
* 4 tablespoons brown sugar
* 2 teaspoons curry powder
* 1 teaspoon cinnamon
* 1/4 teaspoon nutmeg
* 1/4 teaspoon cardamom
* 2 lbs peeled sweet potatoes, sliced into thin slices
* Salt & Pepper
* Small handful of chopped pecan nuts (if desired)
What you do:
Peel and slice sweet potatoes.
Heat a small sauce pan on medium high heat.
Add the coconut milk, 3 tablespoons sugar,curry powder, cinnamon, nutmeg, and cardamom.
Stir the sauce until the sugar has dissolved. Turn off the heat and set aside.
Preheat the oven to 190 °C / 375 °F and spray a 8×8″ casserole dish with non-stick spray.
Place a layer of sweet potato in an overlapping pattern in the baking dish and lightly season with salt and pepper.
Drizzle 4-5 tablespoons of the sauce over the sweet potatoes.
Repeat the layers 3 more times.
Pour the remaining sauce over the top layer and evenly sprinkle 1 tablespoon of brown sugar over the potatoes.
Bake uncovered for 50 minutes until the potatoes are fork tender.
Optional garnish: Sprinkle with toasted chopped pecans – To toast pecans, place chopped nuts in a non-stick pan on medium-high heat. Stirring occasionally, toast the nuts until aromatic, approximately 2-3 minutes being careful not to burn.
Note: If you plan on doubling the recipe, baking time should be doubled as well.
