Red Curry Mussels and Roasted Sweet Potatoes

Ingredients

• FOR THE SWEET POTATOES
• 6 medium sweet potatoes, (about 3 pounds)
• 3 tablespoons melted coconut oil, or vegetable oil
• Salt and pepper
• 1 teaspoon cumin seeds, toasted and ground
• ½ teaspoon ground cayenne, or less to taste
• FOR THE CURRY
• 2 tablespoons vegetable oil
• 1 medium red onion, diced
• 4 bird’s-eye chiles, split to the stem, seeds left in
• 6 garlic cloves, minced
• 2 inches fresh ginger, finely chopped (3 tablespoons)
• 2 tablespoons lemongrass, finely chopped
• 3 tablespoons Thai red curry paste
• 1 tablespoon tomato paste
• 1 teaspoon fish sauce
• 3–4 makrut lime leaves
• 3 cups thick coconut milk, (about 1 1/2 cans, well shaken before opening)
• 3 lbs. mussels, cleaned
• 1 cup cilantro leaves and tender stems, roughly chopped, for garnish
• 1 Fresno chile, sliced, for garnish
• 1 cup Thai basil leaves, or another kind of basil, for garnish
• Lime wedges, for serving