Prep 10 mins
Cook 30 mins
I found this recipe on a site that was promoting an Asian-flavored Thanksgiving. Even though we don't really celebrate the holiday per se, we adore sweet potatoes and we love Indian cuisine, so why limit ourselves? The original recipe called for yams, but I subbed in the sweet potatoes. Feel free to re-sub the yams. I also adapted the recipe a bit to tailor it more to our family's tastes.
- 1 lb sweet potato
- 1 tablespoon salt
- 1 onion, peeled
- 2 inches fresh gingerroot
- 1 garlic clove
- 2 -3 tablespoons vegetable oil
- 1 teaspoon cumin seed (don't even think of substituting ground cumin, it's not going to work, read the directions, you'll s)
- 2 whole green cardamom pods (if you can get them)
- 1 bay leaf
- 4 peppercorns
- 1 inch cinnamon stick
- 1⁄2 teaspoon cayenne pepper
- 1 teaspoon ground coriander
- 1⁄2 teaspoon garam masala (optional, but again, don't leave it out)
- salt, to taste
- 1⁄2 cup coconut milk
- 1⁄2 cup water
- 1 tablespoon chopped coriander
- Peel the sweet potatoes and cut them into 1 inch cubes.
- Place the cubes in a colander and sprinkle liberally with salt.
- Let stand 10-15 minutes.
- Steam the potatoes for 10 minutes, until just barely soft. (I do this in the microwave for about 5 minutes).
- Meanwhile, finely chop the onion, ginger and garlic.
- Heat the cooking pan over a moderate flame, add the cumin seed, and cook until they begin to splutter.
- Add the chopped onion, ginger, and garlic.
- Cook until the onion is a rich golden color.
- Add all the spices and season with salt to taste.
- Let this cook while you continue with the sweet potatoes (yes, there's more to do with them).
- Heat the oil and sauté the already steamed sweet potato cubes until golden brown.
- Drain on absorbent paper towels. (I skip this step, just more calories.).
- Pour the coconut milk and water into the pot and bring to a healthy simmer. Let it boil, roil and bubble for a few minutes, then add the yam cubes and onion spice mixture, reduce heat, and simmer, covered, for about 10 minutes or until nearly dry, but still moist.
- When it's done, transfer to a serving platter. Pick out the bits you don't want (like the bay leaf). I leave in the cinnamon stick, my kids like to fight over it, and I like to watch.
- Serve hot, garnished with the chopped coriander sprinkled on top.
This was a nice side dish for our Indian dinner tonight. It goes very well with Pineapple Chutney. I used lite coconut milk and didn't really measure my spices, just sprinkled them on with a liberal hand. I did go ahead and use ground cumin - I may have lost out on some flavor, but I'm sure I gained in my husband not commenting on any unexpected textures. Thanks for posting!
Delish!!! I used lite coconut milk but other than that, to to t. Highly recommended. Thanks for posting.
Fabulous! Very fragrant, tender, not too sweet. Simple, yummy way to get my slightly-better-half to eat his vegetables and a great alternative to standard American yam/sweet potato recipes. Good as a side dish for a non-coconut curry (e.g. dhal, chicken). I did make substitutions for ingredients I had on hand - yams for the sweet potatoes, milk for the water, powdered cinnamon for the stick and I eliminated the cumin seed and cardamom steps, opting instead for 1 teaspoon of garam masala and 1/2 teaspoon hot curry powder to "make up for" the removal of these spices.