Easy Curried Sweet Potatoes

I ate Hu Kitchen’s paleo curried sweet potatoes at least three times a week for 4 years. They sweetness from the apricots and spice from the garam masala and cumin roped me in. When I moved to Austin, this was the one thing I craved instantly. I had no option but to try and make it myself. Not being a cook, I spent two hours googling recipes that used the ingredients that I knew Hu Kitchen used as they list everything at the fast casual eatery because it is all paleo and whole foods for the most part. I actually came pretty close and was super satisfied with my concoction!


  • 3-4 sweet potatoes
  • 1/4 teaspoon cumin
  • 1/4 teaspoon garam masala
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon cayenne
  • 1 tablespoon lemon juice
  • 2 tablespoons EVOO
  • 1 tablespoon chopped scallions
  • handful of chopped cashews
  • handful of chopped dates
  • Salt to taste


  1. Preheat oven to 400 degrees. Place foil on a baking sheet and place your sweet potatoes on the sheet. Cook for about 35-40 minutes or until sweet potatoes are soft.
  2. Meanwhile, whisk together cumin, garam masala, turmeric, cayenne, lemon juice, and two table spoons of olive oil.
  3. Stir in chopped scallions and let sit for 3o minutes.
  4. Once sweet potatoes are baked, peel the skin off and smash all together in a bowl. Then drizzle the whisked mixture throughout and top with crushed cashews and dried dates. Add salt as needed.