Here is a recipe I’ve been so excited to write about, it’s just one of those that I could not wait to sit down and put it all into a post to share with you!
Sweet potatoes bring back so many memories for me as a child, Ma used to steam them in a pressure cooker or roast them sometimes and I have always been fascinated by the color of the skin on it…
I remember biting into these soft & steamy potatoes mostly on rainy days during the Monsoon months back in India…
This weekend, I wanted to make some spicy, Indian-inspired wedges, to recreate that magic in this land of clouds…
Cook time: 40mins Prep Time: 10mins
- 2 medium-sized sweet potatoes
- 2 teaspoons of cooking/ roasting oil – (any oil except olive oil, pls read note below! I’ve used sesame seed oil here, it adds to flavor)
- half a teaspoon of cumin powder
- half a teaspoon of coriander seed powder/ Dhaniya
- quarter a teaspoon of turmeric powder
- half a teaspoon of red chili powder
- salt to taste
- juice of 1 whole lime
- 1 strand of fresh curry leaves
- 1 teaspoon of grated fresh ginger
- 2 large cloves of garlic (grated or passed through a garlic crusher)
Turn on the oven at 200C (Fan)
Rinse the sweet potato and wipe dry using a kitchen towel. Then chop into wedges and add into a baking/ roasting tray and keep aside
Now, for the marinade – in a small bowl, add the oil, cumin, red chili, turmeric & coriander powders, juice of the lime, salt, ginger & garlic and mix using a spoon
Then add this marinade to the potato wedges and mix using fingers to coat every one of them uniformly, now sprinkle the curry leaves on top
Bake in a hot oven for up to 40mins and you’re done! Leave it for longer (another 10mins) if you would like the skin to crisp up
Enjoy while its warm!
Tip: If you would like the skin to roast well and crisp up add 2 more teaspoons of oil and place each wedge skin-side-down on the baking tray, this will give you the desired effect!
Note: I find that mostly olive oil in Indian cooking does not always work! The flavor combination goes completely wrong – so you are better off sticking to other non-flavored oils – sunflower/ canola or flavored oils such as: sesame seed, groundnut, coconut oils work best in Indian recipes. Remember olives are native to the Mediterranean, Asia & Africa so most of the South Asian recipes were developed around other native oils specific to that region – I’ll do a post specially dedicated to this in the future 🙂