Cheezy Curry Sweet Potato Chunks

My new favourite way to prepare sweet potato. First it was shredding it and stir frying it (which I have still been enjoying a few times a week!), now it is chopping it into chunks and seasoning it was “cheezy” and spicy curry seasoning and baking it. It is simple….simply delicious. Ok, lame, but it is really good as a side, a snack, a healthier french fry alternative or as a main meal with some spinach or broccoli, green beans, brussel sprouts etc….


Prep time
Cook time
Total time
Serves: 2
  • 1 large sweet potato, ends chopped off, peeled and chopped into small chunks or wedges
  • 1 tbs nutritional yeast
  • 1 tsp curry Powder
  • ½ tsp ginger powder
  • ½ tsp garlic powder
  • ½ tsp cajun Seasoning, optional
  • ½ tsp italian seasoning
  • few pinches of sea salt
  • ground black pepper, to taste
  • 1 tbs corn starch
  • ½-1 tbs coconut oil, liquid
  1. Preheat oven to 400F.
  2. In a bowl, add in the chopped sweet potato and melted coconut oil. Toss to coat the chunks with the oil then add in all of the rest of the ingredients except for the corn starch. Toss again to coat.
  3. Get out a baking pan and line with tin foil. Lay the sweet potato chunk on the pan in a single layer and bake for 25 minutes. You may want to remove them half-way to turn them over, but I usually don't bother.
  4. When they have finished baking, remove and serve. I love drizzling some white vinegar or balsamic vinegar on top and having them with ketchup and/or relish or mustard. These are great for a "french fry fix" or as a fun side to a meal. In the photo I used for this, I was serving them on top of a salad with some stir fried bell pepper and cabbage.

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  1. When do you use the cornstarch?

  2. Hey there Kristina! Sorry for not specifying. I usually just toss in some cornstarch at the last minute before baking and toss the sweet potato chunks so they get evenly coated. 🙂 –Clare

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