Spice crusted sweet potatoes on my lunch plate today, and I devoured these with a bowl of salad greens! These spice crusted sweet potatoes make a perfect side for any meal, or even a perfect snack really! This is filed under ‘yet another effortlessly vegan South Indian’ recipe. Hope you give this easy recipe a try 💚
4 red sweet potatoes
1 tsp mustard seeds
2 tbsp coriander seeds
1 tbsp cumin seeds
1/4 tsp whole black pepper
2 cloves garlic
1 tsp coarse kosher salt
3 tbsp olive oil
Wash sweet potatoes thoroughly and pat them dry. Cut into bite size cubes and set aside. I prefer to leave the skin on because it’s nutritious, and adds to that extra crispiness when cooked.
Heat a large sauté pan over medium heat. Add 2 tbsp coriander seeds, 1 tbsp cumin seeds, 1/4 tsp whole black pepper, and 2 cloves of fresh garlic. Keep tossing the spices around for 3-5 minutes, until they’re toasted and super aromatic. Transfer to a blender. Note: Don’t walk away during step, or the spices will burn. Dry toasting needs attention.
Grind the spices into a semi-fine powder. Leave them slightly coarse for some crispy crunch texture on the potatoes.
Return the sauté pan to high heat, and add 3 tbsps olive oil. Add mustard seeds. Once they start popping, add chopped sweet potatoes and 1 tsp coarse salt. Let cook for 2-3 minutes; the bottom pieces will start getting crispy.
Toss them around gently. Drop the heat to medium and cover. Cook covered for 5 more minutes, until tender.
Sprinkle ground spices over them and mix thoroughly. Let them continue to crisp another 5 minutes.
At this point, you want keep tossing them until you’re preferred level of crispy to blackened!