…I’ve been using your recipe for years. It’s the best. It has really been a fan favorite with my folks and incredibly delicious. I am now inspired to look at your other recipes.
Excellent recipe, full of flavour and healthy! I will definitely make this regularly as it’s so easy make and store but I will vary the vegetables and use less cloves, will use 1 less every time till it’s to my taste. Next time I will try brocolli and frozen peas or egg plant as they work well in Thai green curry. Another option would be to have the boiled eggs as part of the cooking instead of as a garnish.
Came across this recipe and gave it a try and even my son finished all his leeks. Now I am going to try your other leek dishes too. Thanks for this tasty leek side dish.
I’m trying to eat more purple sweet potatoes for all of the health benefits. I really liked the flavor of these. Like another post said, I thought the spices may be over powering, but they were perfect. My potatoes didn’t get crispy on the outside, but still a very enjoyable texture.
What an awesome recipe! I am not sensitive to gluten but I cook for someone who is and I often find it hard to bake because ratios may be off a bit. However, this recipe came out great. I baked it for 28 minutes in a 1/4 sheet pan and added mini chocolate chips. It’s moist and fluffy and was a cinch to come together. It’ll be my go to recipe for a gf dessert from now on!
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