Indian Inspired Sweet Potatoes Food

CURRY ROASTED SWEET POTATOES

Steps:

• Preheat the oven to 200°C/400°F.
• Place the cubed sweet potatoes in a large mixing bowl.
• Pour over the oil and spices. Transfer to a large sheetpan.
• Place in the oven and roast for 30-45 minutes, turning half way, until the sweet potatoes are soft and starting to caramelize.
• Remove from the oven and serve.

SOUTH INDIAN SWEET POTATO CURRY RECIPE

Steps:

• Place the onion, garlic, ginger, oil, garam masala, cumin, cardamom, and chili in the bowl of a food processor and puree until a paste forms. Transfer the mixture to a large pot and set the burner to medium heat. Cook, stirring often, for 10 minutes until the mixture darkens and becomes aromatic. Add the tomato paste and cook for another 1-2 minutes.
• Add the broth, brown sugar, and lime leaf to the pot. Scrape the brown bits up from the bottom of the pot and simmer for 10 minutes.
• Add the yams, cauliflower, carrot, tomatoes, salt and pepper to the pot. Allow it to come to a boil over medium heat, and then reduce heat to medium low. Cover and simmer until vegetables are tender, stirring occasionally, about 8-12 minutes. Add spinach and cook until wilted, about 1 minute. Discard the lime leaf and season with additional salt and pepper as needed. Garnish with fresh cilantro leaves and serve with cooked basmati rice.

SWEET POTATO CURRY | HOW TO MAKE SWEET POTATO CURRY

Steps:

• If you do not have coriander powder, add 2 tsps. Coriander seeds and then garam masala powder and red chili powder to a dry blender jar and powder together. That helps to make a fine powder.
• Heat oil in a pan, add cumin, mustard, and allow them to splutter. Add hing, ginger and then the curry leaves. Fry together till you smell the ginger good. Do not burn.
• Add onions, & green chilies. Fry till they turn golden.
• Next add tomatoes and sprinkle salt, turmeric. Saute for 2 mins
• On a low flame cover and cook till the tomatoes turn soft and mushy. The onion tomato mixture should blend well.
• While the tomatoes cook, you can peel and cube the sweet potatoes, add them to water till we use.
• Add chili powder, garam masala, coriander powder and red chili powder. Fry for about 1 to 2 minutes without burning.
• Next add sweet potato cubes, pour the same water we used to keep them. Just use enough water to immerse the sweet potatoes.
• Cook on a low flame, till they are soft cooked. You can adjust salt and spice at this stage.
• Keep covered for about 15 minutes for the flavors to absorb well by the sweet potato curry. Garnish with coriander leaves.

INDIAN SPICED SWEET POTATOES

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 AND CHICKPEA MASALA

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.

INDIAN INSPIRED SWEET POTATOES

Steps:

• Bake sweet potatoes until tender to a fork pierce, ~1 hours @400 degrees.
• Prepare vegetables while potatoes bake.
• Heat oil in medium sized saucepan with a cover. Swirl to cover bottom.
• Add onions and saute ~2-3 minutes. Add all the peppers, garlic, ginger, cumin and cinnamon. Saute until fragrant.
• Add water, stir, cover and simmer until peppers are softened, ~3-5 minutes.
• Add cheese. Remove from heat, stirring until cheese is melted. Cover and set aside.
• When potatoes are done and still very warm, cut lengthwise and scoop out out flesh leaving enough to keep the shell shape.
• Mash the potatoes into the veggie mix.
• Add half the chives, lemon juice, peas and any salt and pepper you wish to use. Stir into mix.
• Fill the four shells and put into a oil sprayed baking dish.
• Cover lightly with foil and bake ~15 minutes @350 degrees.
• Sprinkle with rest of chives before serving.

INDIAN SWEET POTATO AND LENTIL SOUP

Steps:

• Heat olive oil in a pot over medium heat. Cook and stir onion and garlic in the hot oil until fragrant, 2 to 4 minutes. Cook and stir red pepper flakes, turmeric, and garam masala into onion mixture until coated, about 2 more minutes.
• Stir lentils and broth into onion mixture; bring mixture to a boil, reduce heat to low, cover, and cook until lentils are softened but firm to the bite, about 15 minutes.
• Stir sweet potatoes into lentil mixture; bring to a boil, reduce heat to low, cover, and simmer until sweet potatoes are tender and lentils are fully cooked, about 10 more minutes. Add spinach; cook until wilted, 3 to 5 minutes. Season with salt.

INDIANA'S FINEST SWEET POTATO CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish, and set aside.
• Mix together the sweet potatoes, white sugar, 1/2 cup melted butter, milk, eggs, vanilla extract, cinnamon, and nutmeg in a bowl.
• In another bowl, stir together the brown sugar, flour, 2 1/2 tablespoons of butter, and the pecans.
• Spoon the sweet potato mixture into the greased baking dish, spread the pecan mixture evenly over the top, and bake in the preheated oven until the topping is browned and bubbling, about 25 minutes.