Sweet potatoes too often are served cloyingly sweet and one-note soft. We wanted a better way, one that added flavor and texture, and let shine the natural sweetness of the potatoes, not added sugars.
We found our answer in India’s sabzi, a broad category of simple cooked vegetable dishes often eaten accompanied by flatbread. Though they vary widely by region, sabzi are dressed with heaps of whole spices, fresh herbs, chilies and other seasonings—a combination that adds texture as well as bold flavors.
For our sabzi, we roast sweet potatoes until lightly caramelized to deepen their flavor. We then dress them in skillet-toasted coconut; sesame, mustard and cumin seeds; plus a bit of jalapeño and garlic for bright and savory notes. The finished dish: Sweet potatoes with a sophisticated side.