Savory Indian Sweet Potatoes Recipes

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.

SAVORY INDIAN SWEET POTATOES

Steps:

• Bake the sweet potatoes at 400*F.
• for about 1 hour, or until tender (or microwave for about 8-10 mins.).
• While the potatoes bake, combine the onions and water or juice in a medium saucepan.
• Cover, and simmer until the onions soften, about 5 minutes.
• Add the garlic, ginger, cumin, chile, and bell peppers, cover, and simmer until the peppers are tender, about 5 minutes.
• Remove from the heat.
• Cut the Neufchatel into small peices and stir it into the hot vegetable mixture to melt.
• Set aside.
• When the sweet potatoes are baked, cut them in half lengthwise.
• Hold each potato half with a heavy towel or mitt in one hand and scoop out the central part of the flesh with a spoon.
• Leave about a 1/4 inch shell so that the potatoes maintain their shape.
• Mix the potato flesh with the vegetable-cheese mixture.
• Add the lemon juice, peas, and salt and pepper.
• Lower the oven temperature to 350*F.
• Stuff the potato shells with the filling.
• Place them in a lightly oiled baking dish.
• Cover and bake for 15 to 20 minutes, until thoroughly hot.
• Enjoy!
• Note* If you are stuffing previously baked, chilled potatoes, they may need to bake an extra 5 to 10 minutes in the oven to heat through.