Roasted Sweet Potatoes with Apricots and Curried Hemp Seeds

A yummy sweet side dish that is warming to the body, satisfying and healthy.

Ingredients

• 3 large Garnet sweet potatoes or jewel sweet potatoes
• 6 dried apricots, halved
• Extra virgin olive oil
• Sea salt
• 1/2 organic lemon, zest grated
• 1 teaspoon curry powder
• 1/2 cup shelled hemp seeds (can substitute sesame seeds)
• 2 sprigs organic parsley, finely minced

Directions

1. Preheat oven to 375 degrees F.
2. Arrange sweet potatoes and apricots in a large baking dish, avoiding overlap.
3. Drizzle fruits and vegetables generously with oil; sprinkle with salt and lemon zest.
4. Cover tightly and bake for 45 minutes.
5. Remove cover and return to oven until the sweet potatoes are lightly browned, 7-10 minutes.
6. While the potatoes roast, heat curry powder in a dry skillet over medium heat.
7. Dry roast the curry for 1-2 minutes.
8. Reduce heat to low and stir in the hemp seeds, toasting, stirring constantly, until the curry turns from orange to a vivid yellow; it will return to a lovely orange color as it cools.
9. Transfer curried hemp seeds to a glass jar and cool completely before sealing. Condiment will last, in a sealed jar, for 1-2 weeks.
10. To serve, sprinkle cooked sweet potatoes with curried hempseeds and fresh parsley.