We have concluded that sweet potatoes are incredibly versatile and can easily turn into snacks, desserts, and more. Experimenting with this delicious root vegetable, we came up with sweet potato latkes, puffed bread, muffins and here is our new recipe for sweet potatoes with cumin seeds.
We love the spicy twist that transforms the sweet potatoes into sweet and tangy vegetables seasoned with nutty cumin seeds. Lemon juice adds a tanginess that balances the creamy sweetness of the sweet potatoes. Adding cilantro, in the end, is always refreshing to any dish and adding sugar is absolutely optional but it is recommended as it enhances the flavor of the vegetable. The recipe can be easily turned into a vegan dish by replacing ghee with oil.
We would love to share the story behind the recipe. In India, people follow several fasting days throughout the year. Strictly vegetarian food is the norm, but there are restrictions on what vegetables to eat. For example, onions and garlic do not make the list of fasting foods. Cumin seeds are okay, but not mustard seeds. All primary carbohydrate sources of food such as rice, wheat, millet are prohibited on fasting days. As a result of these limitations, Indian homecooks have developed unique recipes that provide energy sources, nutrition, and retain taste over the period. Lucky for us, sweet potatoes made the list of fasting foods as they are the source of good carbohydrates, fiber, and rich in nutrients like potassium and vitamin A.
Sweet Potatoes with Cumin Seeds Seasoning
Ingredients
- 3 cups sweet potatoes peeled and diced (about two medium)
- 1 tbsp olive oil
- 1 tsp cumin seeds
- 1 jalapeño sliced OR any pepper of your choice
- 1 tsp salt
- 1 tbsp fresh lemon juice
- ½ tsp sugar (optional)
- ¼ cup fresh cilantro chopped
Instructions
- Wash the sweet potatoes and pat them dry with a paper towel. Peel them and cut them into ¾-inch square pieces. Set aside.
- Place a medium-sized pot on the stove. Set the heat on medium. Once the pot is reasonably hot (takes about 2-3 minutes), add the olive oil. Let the oil heat up for about 30 seconds. Add the cumin seeds to the oil and let them sizzle for 30 seconds.
- Add the sliced jalapeño peppers and fry for 30 seconds. Then add the sweet potatoes and salt. Mix the sweet potato mixture with a spatula until the sweet potatoes are well coated with the seasonings. Cover the pot with a lid. Reduce the heat to low and let it cook for 20 – 30 minutes or until the sweet potatoes are cooked through. Try not to overcook the sweet potatoes as they will turn mushy.
- Remove the lid and add the fresh lemon juice, sugar, if using, and the chopped cilantro. Give it a good stir and turn the heat off. Serve it warm or at room temperature. This dish can be prepared ahead of time.
