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Roasted Sweet Potatoes with Toasted Spices and Cilantro (Sabzi)
In the Indian kitchen, sabzi refer to cooked vegetable dishes flavored with aromatics such as onion, ginger and garlic as well as fragrant spices. In our recipe, a nutty, fragrant mix of toasted coconut, sesame seeds and sizzled aromatics coats oven-caramelized roasted sweet potatoes. The contrast of crunchy seeds and creamy potato is deliciously compelling, as is the balance of sweet, savory and spicy flavors. To up the chili heat, leave the seeds in the jalapeño before chopping. If you like, for a touch of acidity, serve with lemon wedges.
pounds orange-flesh sweet potatoes, peeled and cut into 1-inch chunks
tablespoons grapeseed or other neutral oil, divided
01Heat the oven to 475°F with a rack in the middle position. Line a rimmed baking sheet with kitchen parchment. In a large bowl, combine the sweet potatoes, 2 tablespoons of oil and ½ teaspoon salt. Toss to coat, then transfer to the prepared baking sheet, distributing in an even layer; reserve the bowl. Roast until golden brown and a skewer inserted into the large piece meets no resistance, 30 to 35 minutes, stirring once about halfway through.
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This was delicious! Will definitely make again. Question, though, about how the tip, "Don’t add the mustard seeds and cumin seeds to the skillet at the same time as the coconut and sesame or the spices will end up overdone and taste acrid" jibes with the directions which say that after cooking the coconut and sesame seeds for 2-3 minutes, one should add the mustard seeds, cumin seeds, garlic, and jalapeno. Can anyone out there make sense of this? If so, please explain.
Hi Dennis -
The coconut and sesame seeds take longer to brown than the mustard and cumin seeds - 3-5 minutes vs. 1-2 minutes. If you add the mustard and cumin seeds at the same time as the coconut and sesame seeds the mustard and cumin seeds will have overcooked and become burnt and bitter tasting. I hope that clears it up!
The Milk Street Team
This recipe was quite tasty and I'll put it in regular rotation as a side dish. I added a squeeze of lime juice before I saw the note about lemon wedges, so I agree that the acid at the end helps. Sometimes I feel like Milk Street recipes call for a ton of (sometimes unusual or expensive) ingredients without a strong flavor payoff, but this recipe worked.