Having recently discovered the health benefits of sweet potatoes, we’re eating them quite frequently as of late. Here’s a ginger and lemon recipe that celebrates the flavors of India.
Those familiar with 5 Spices, 50 Dishes will recognize this recipe. It’s affordable ingredients list makes it doable on any budget.
What you need:
2 pounds of sweet potatoes, 2 tbsp canola oil, ½ tsp mustard seeds, 2 small green Serrano chiles (cut horizontally in half), 1 medium red onion (finely chopped), 1 tsp freshly grated ginger, ½ tsp ground turmeric, ½ – ¾ tsp salt, 2 tbsp lemon juice.
What you do:
Boil the sweet potatoes until they start to become tender. Allow them to cool, then peel and cut into 1-inch pieces. Heat the oil in a large pan over high heat. When the oil begins to smoke, add the mustard seeds, covering them with a lid. When the seeds stop popping, add the Serrano chilies. When they are toasted, add the onion and ginger, sautéing until the onion is lightly browned. Add turmeric and stir. Add the sweet potatoes and salt, tossing gently to mix. Cover with a lid again and steam over low heat until the flavors blend (about 4 minutes). Sprinkle with lemon juice and serve hot.
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