Name: Cardamom roasted sweet potatoes
Ingredients: whole black peppercorns; salt; cardamom seeds; coriander seeds; cumin seeds; olive oil; sweet potatoes

Liana Krissoff

Cardamom roasted sweet potatoes

Preparation info

Difficulty
Easy

Appears in

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.

Ingredients

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

Method

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.

Evening

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.