Bring a little bit of India to your Thanksgiving table with these spicy sweet potatoes--we've taken the components of a steaming cup of masala chai and applied them to sweet potatoes for a nice change of pace from that tired old marshmallow-and-canned-pineapple routine. This may seem like a lot of ginger, but we've found that any less doesn't really do much.
Sweet potatoes have such vast size variation that we've listed the amount you'll need in cups of chopped sweet potato rather than in number of potatoes. For us, this was one gigantic sweet potato.
1/4 cup canola oil
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon freshly-ground black pepper
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
2 tablespoons finely grated fresh ginger
3 cups chopped sweet potatoes, in 1/2-inch cubes
Preheat oven to 375. In a medium-sized bowl, toss ingredients together. Spread in a single layer on a foil-lined baking sheet and bake, stirring occasionally, until sweet potatoes are tender, about 30 minutes.
4 comments:
Looks very tasty.
Thanks Lisa!
I was wondering if you could provide more information about the cooking school you attended in Kerala, or direct me to already posted info on your blog. Thanks.
Hi Dew,
Sure, the cooking school we attended was Haritha Farms. They have a week-long class and a three-day class, depending on how much time you have in Kerala. We did the week-long course and loved it!
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