A friend of mine who is a wizard in the kitchen made this dish for me. I love Indian food, and I devour sweet potatoes like they’re going out of style, so this dish was pretty much perfection. Delicious, spiced, sweet potatoey perfection.
You start with ghee. Delicious, wonderful, clarified butter. With the water removed you can cook with butter just like you’d cook with oil. And I do love butter.
Next up, diced sweet potatoes, shallow fried and drained. And then add a ginger, garlic, and tomato puree, and cook it down. Add a delicious tandoori spice blend, and then season to taste. Serve with spiced Basmati rice and some daal. Perhaps some naan. Yum.
You’ll want to cook the tomato mixture down more than this… I just got hungry and forgot to take a picture at that point!
Deliciously Curried Sweet Potatoes
3 cups cubed sweet potatoes
¼ cup ghee, for frying3 tomatoes
2 garlic cloves
1″ ginger root2 tsp tandoori spice blend
Heat the ghee in a sauté pan and fry the sweet potatoes in batches, stirring so it gets all lovely and golden on all sides. Drain the sweet potatoes and set aside.
Purée the tomatoes, garlic, and ginger. Add the purée and sweet potatoes to the pan and cook down, stirring. Add the tandoori spice blend and keep stirring and cooking until you basically have sweet potatoes coated in a thick tomatoey sauce. Taste and season as needed. Enjoy!
