Though sweet potatoes is one of my very favorite vegetables, I prepare it only one way--as a stir-fry curry. It is a quick preparation but can be made tasty with several flavorful ingredients.
I heat it on stove top first (wrapped in aluminum foil) till it is just softened. I chop it into chunks without removing the charred skin.
For stir frying, I use walnut oil. I read somewhere that walnut oil is better than olive oil to use with sweet potatoes. (You can also use coconut oil.) To counter the sweetness, I add one or two red dried chilies.
I finish it off with grated coconut and roasted curry leaves.
Medium sized sweet potatoes: 2
Walnut oil: 1 tablespoon
Olive oil: 1/2 teaspoon
Urad dal: 1 teaspoon ( urad dal is a hard legume and adds a nice crunchy contrast to the softness of sweet potatoes)
Dried red chillies: one or two
Salt to taste
Turmeric: 1/2 teaspoon
Dried grated coconut: I tablespoon
Curry leaves: 1 sprig
1. Wrap sweet potato in aluminum foil and cook it over low heat on stove top for about five minutes. (Cooking it longer will make it mushy. We do not want that!)
2. Remove from heat and let it cool for a few minutes. Take it out of the foil and cut into medium size chunks.
3. Heat oil in a pan and add urad dal. Lightly stir till it turns light brown. Break chilies into half and add to the urad dal. The heat of the oil will turn the chillies into deep red.
4. Add sweet potato chunks into the pan. Add salt and turmeric.
5. Stir the vegetable with a spatula to blend in the oil, salt and turmeric.
6. Add grated coconut and blend it into the mix with the spatula.
7. Remove from heat and transfer into a serving bowl.
8. Heat olive oil in the same pan and roast the curry leaves quickly for a second or two. Remove from heat and top it over the sweet potatoes.
This curry goes well with Indian flat bread (roti) or rice.
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