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Spiced Sweet Potatoes with Cashews and Cilantro
In the Indian kitchen, sabzi are cooked vegetable dishes typically flavored with aromatics such as onion, ginger and garlic as well as fragrant spices. For our take on sweet potato sabzi, we first toast nuts, spices, seeds and aromatics then set the mix aside for tossing with chunks of sweet potatoes after they’ve been pressure-cooked. The result is a delicious contrast of sweet, savory and spicy flavors, as well as creamy and crunchy textures. If you’re a fan of chili heat, leave the seeds in the jalapeño that’s finely chopped. Serve this vibrant dish as a side to grilled or roasted chicken, lamb or pork, or offer it as a vegetarian main with basmati rice or warmed naan. And if you like, offer plain yogurt on the side—it’s a cooling contrast to the warm spices and also adds creamy richness.
4
Servings
Tip
Don't use sweetened coconut, which will overwhelm with its sugariness. If you can't find unsweetened wide-flake coconut, use regular unsweetened shredded coconut—the fine shreds won't offer as much texture or visual appeal but the dish will still taste great.
35 minutes
25 minutes active
Ingredients
-
2
tablespoons grapeseed or other neutral oil
-
½
cup unsweetened wide-flake coconut
Directions
-
01On a 6-quart Instant Pot, select Normal/Medium Sauté. Add the oil and heat until shimmering. Add the coconut, cashews and sesame seeds, then cook, stirring often, until light golden brown, about 3 minutes. Add the mustard seeds, cumin seeds, finely chopped garlic and chopped jalapeño. Continue to cook, stirring often, until the nuts and seeds are golden brown and the mixture has a toasty aroma, another 2 to 3 minutes. Press Cancel to turn off the pot. Using potholders, carefully remove the insert from the housing and pour the mixture into a large bowl; return the insert to the housing. Add the sweet potatoes, smashed garlic cloves, quartered jalapeño, 2 teaspoons salt and ½ cup water to the pot; stir to combine, then distribute in an even layer.
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January 23, 2023
Delicious side
I have made this several times now. It always turns out well.
For Thanksgiving this year, I wanted to serve a sweet potato side but was looking for an alternative to the typical sugary casseroles. This was perfect! It was visually enticing and had a great balance of flavors and textures. It paired really well with the chimichurri roasted turkey that was served. It was so delicious, quick and easy to make in the multicooker that I'll be rotating it into weeknight meals once in a while for sure!
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This has a great punch of flavor and very satisfying. Great side for indian dinner. Pairs great with the Dal Tarka recipe.