SWEET POTATO RECIPES INDIAN RECIPES

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INDIAN SPICED SWEET POTATOES RECIPE | FOOD NETWORK



Indian Spiced Sweet Potatoes Recipe | Food Network image

Fragrant and rich, this side has a creamy texture without any cream. At only a about a half tablespoon of clarified butter per serving they're not too bad on the calorie count either.

Provided by Food Network

Categories     side-dish

Total Time 1 hours 25 minutes

Prep Time 15 minutes

Cook Time 1 hours 0 minutes

Yield 4 to 6 servings

Number Of Ingredients 10

2 pounds sweet potatoes or yams
Kosher salt and freshly ground black pepper
3 tablespoons clarified butter or ghee
1/2 teaspoon coriander seeds
1/2 teaspoon cumin seeds
1/2 teaspoon brown or black mustard seeds
1/2 teaspoon turmeric
4 fresh curry leaves, optional
2 tablespoons chopped fresh cilantro
Juice of 1/2 lime

Steps:

  • Preheat the oven to 350 degrees F. Roast the whole sweet potatoes on a baking sheet until tender, about 1 hour. Let cool for 10 minutes, then halve lengthwise and scoop out the flesh into a bowl. Mash to an even consistency. Season with salt and pepper. 
  • Heat the clarified butter in a small saucepan over medium-high heat until shimmering, about 2 minutes. Add the coriander seeds, cumin seeds, mustard seeds, turmeric and curry leaves if using and shake the pan over the heat, taking care as the spices sizzle and pop. Remove from the heat once the spices become fragrant, about 1 minute. Pour over the sweet potatoes and fold in the cilantro and lime juice. Serve hot.;

SWEET POTATO RECIPE INDIAN RECIPES ALL YOU NEED IS FOOD



SWEET POTATO RECIPE INDIAN RECIPES All You Need is Food image

I had some leftover bread that has a short shelf-life. So, I guess this spicy recipe goes well with it. Decided to add sweet potato to the original chana masala, as I didn't want that to go to waste, too. And it tasted good!

Provided by purplerose

Categories     Everyday Cooking    Vegetarian

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 3 servings

Number Of Ingredients 18

1 tablespoon ghee (clarified butter)
1 tablespoon vegetable oil
1 (1 inch) piece fresh ginger, peeled and chopped
2 cloves garlic, minced
1 onion, diced
1 teaspoon curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon chili powder
½ teaspoon garam masala
½ teaspoon ground turmeric
water as needed
2 large sweet potatoes, peeled and diced
1 (15 ounce) can chickpeas (garbanzo beans), rinsed and drained
1 cup water, or more as needed
1 teaspoon salt, or to taste
2 tomatoes, chopped
1 tablespoon chopped fresh cilantro

Steps:

  • Melt ghee with oil in a large skillet over medium heat. Saute ginger and garlic in the ghee mixture until aromatic and lightly browned, about 5 minutes. Add onion; continue to saute until the onion is soft and translucent, about 5 minutes more.
  • Mix curry powder, cumin, coriander, chili powder, garam masala, and turmeric together in a bowl; add to the skillet and stir. Stir enough water into the skillet to get the mixture to be paste-like; cook to let the flavors intensify for about 30 seconds.
  • Stir sweet potato, chickpeas, 1 cup water, and salt into the mixture in the skillet; cook at a simmer until the sweet potato is just tender, about 10 minutes. Thin the mixture with more water if too thick.
  • Stir tomatoes into the sweet potato mixture, bring to a boil, and cook until the liquid reduces to a thick gravy, about 5 minutes. Garnish with cilantro.

Nutrition Facts : Calories 514.6 calories, CarbohydrateContent 96 g, CholesterolContent 10.9 mg, FatContent 10.9 g, FiberContent 16.9 g, ProteinContent 11.7 g, SaturatedFatContent 3.7 g, SodiumContent 1243.9 mg, SugarContent 18.6 g

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