I cooked some up in olive oil with walnuts, balsamic vinegar, and fresh pepper as a quick snack for the baby.
And I also created a simple to make sweet potato curry.
The curry is best served over brown rice that has been cooked with a bit of salt and a large pinch of whole cumin seed.
- 1 Tablespoon plus 1 teaspoon peanut oil
- 1 medium onion, chopped roughly into 1/2 inch cubes
- 1 small jalapeno, sliced into very thin rounds
- 1 thumb sized piece of fresh ginger, peeled, sliced into thin rounds, rounds quartered
- 2 teaspoons homemade masala (see below) or store bought masala
- 3 medium sweet potatoes (to total 1.5 pounds), sliced into rounds just less than 1/4 inch thick, halve any big rounds
Sweet Potato Curry
- In a large skillet, heat the peanut oil over medium heat.
- Add the onion, jalapeno, and ginger. Cook, stirring frequently, until the onion has broken apart and is becoming translucent.
- Stir in the masala. Continue to stir until it is very aromatic, 15-30 seconds.
- Add the sweet potatoes and stir to coat with spices.
- Turn the heat down to low, cover the skillet and cook, stirring occasionally, until the sweet potatoes are tender but not mushy, 20 - 30 minutes.
- 1 teaspoon whole coriander seed
- 1/2 teaspoon whole cumin seed
- 1/4 teaspoon whole black mustard seed
- 1/4 teaspoon whole black peppercorn
- 1/8 teaspoon whole cardamom seed
- 1/8 teaspoon ground cinnamon
- 1/2 teaspoon coarse salt
I was only allowed to take the leftovers to work the next day after I promised my husband that I would make it as often as possible.