Cardamom roasted sweet potatoes

Preparation info

    • Difficulty


Appears in

Slow Cook Modern

Slow Cook Modern

By Liana Krissoff

Published 2017

  • About

This recipe is based on one for roasted cauliflower in Suvir Saran’s fantastic book American Masala.

I sometimes toss a handful of fresh curry (neem) leaves in with the vegetables for roasting.


  • 2 large sweet potatoes, peeled and cut into ¾-inch (2-cm) chunks
  • 2 tablespoons olive oil
  • 2 teaspoons coriander seeds
  • 1 teaspoon cardamom seeds
  • 1 teaspoon cumin seeds
  • ¼ teaspoon whole black peppercorns
  • ½ teaspoon salt


    Morning or Evening

    Put the sweet potatoes in a large bowl and toss with the oil. With a mortar and pestle, coarsely crush the coriander seeds, cardamom seeds, cumin seeds, and pepper-corns. Toss the spices with the sweet potatoes to coat evenly. Cover and refrigerate if doing this in the morning.


    Preheat the oven to 400°F (205°C) and put a rimmed baking sheet in the oven to heat.

    Remove the hot baking sheet from the oven and spread the sweet potatoes on it in a single layer, then sprinkle with the salt. Roast until nicely browned, 20 to 25 minutes. Serve.