When theRecipeRedux came up with a challenge to do something with spices, I knew it had to be something with sweet potatoes. Fall is the season when it feels right to be eating sweet potatoes. These spuds are dense in both texture and flavor which makes them especially satisfying; and topped with a winning combo of spices you just can’t go wrong. Another equally delicious dish I’ve made is Indian spiced Cauliflower. While these cooked dishes can be a little time consuming, they are definitely worth the wait—all good things are worth the wait. Aren’t they?
The fun thing about cooking is that sometimes you can sometimes discover a great combination. Today for example, I was thinking that Mexican and East Indian food fuse together well. Both of the cuisines use similar spices and flavorings like onions, garlic, cilantro, cumin, cayenne, and coriander. And while Indian food is often served with yogurt, Mexican food is often topped with sour cream, which is similar in taste and texture to yogurt minus the fat. And a type of food common to both Mexican and Indian cuisines is the flat bread; the Mexican tortilla, and the Indian chapatti.
Go ahead and make these flavorful spiced sweet potatoes, spoon the spuds up inside a tortilla or chapatti, top it with yogurt, guacamole, and cilantro leaves and enjoy. The dish is vegan and vegetarian friendly, and without the tortilla is gluten free. For added protein add some cooked beans, tofu or tempeh. It works well as a side dish, too.
- 2 pounds red sweet potatoes,
- 2 onions, finely chopped
- 2 ½ tablespoons olive oil
- 1-1/2 tablespoons minced garlic
- 4 teaspoons cinnamon
- 1/4 cup fresh ginger, peeled and minced, or 2-1/2 teaspoons dry ginger
- 2 teaspoons turmeric
- 3/4 teaspoon cumin
- 1/3 teaspoon coriander
- 1/4 teaspoon cayenne
- ½ teaspoon sea salt
- Cilantro leaves
- Heat the olive oil in a 8-quart stock pot and begin to sauté the onions, stirring them every couple of minutes. The idea is to caramelize them to a nice golden brown color, and this can take from forty minutes to 60 minutes.
- After the first 30 minutes, add the minced garlic and ginger (if you are using fresh ginger).
- While the onions are cooking peel and chop the sweet potatoes. The pieces should be about ¾ inch in size.
- Add the spices to the pot and stir for one minute.
- Add 2 ½ cups of water and stir, and then add the sweet potatoes to the pot and stir well so the sauce covers all the potatoes. Set the heat between medium low and medium, and cook until the sweet potatoes are easily pierced with a sharp knife, approximately 30 minutes. Add water as needed.