South Indian Spiced Sweet Potatoes

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 💚

Ingredients:
serves 4
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

Method:
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!

Serve immediately.

South Indian Spiced Sweet Potatoes

Serves: 4

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

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Ingredients

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

Instructions

Method:
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!

Serve immediately.

Did You Make This Recipe?

How did it go with my recipe? Tag me on Instagram at @SupriyaRamanKitchen

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