Indian-Spiced Scalloped Sweet Potatoes
There are some particular spices that are just not found in my area, so I either order online, or ask my husband to check Patel Brothers in Nashville for certain things. That store is SO FUN. I could spend hours just browsing.
The list of ingredients in this recipe are pretty “commonly used” so you may be able to get your hands on them easily.
I’ll admit I usually go heavy on spices when it comes to ethnic foods. I love spice and I love flavor. You are welcome to dial it back a bit when it comes to amounts of cumin, fresh ginger, cardamom, etc., but taste the coconut milk-spice mixture before you add the sweet potatoes so the taste is just what you want. If you’re a spicehead like me, you can stick with the amounts listed. Be careful going overboard, though, so the whole dish doesn’t taste bitter.
Another option here would be to use whole cumin seeds and whole coriander seeds, toast them, allow them to completely cool, then grind them in a spice grinder. Extra steps, but they would impart some great flavors and aromas!
How thick you slice the sweet potatoes will determine your cook time. The thicker the slices, the more time you’ll need. After the first 35 minutes, use a fork to pierce through and see how tender they are, and adjust your timing if necessary
I would not skip the peanuts or cilantro. They truly add to this dish! Let me give a little warning though, if you have leftovers, the peanuts will soften somewhat after storing. You can remove any peanuts before storing, throw them away and add fresh peanuts the next time you enjoy your leftovers.
This Indian side dish is super-delicious when served with naan bread, to soak up that yummy sauce!
I have listed this tip in the instructions, but I will note here that if your can of coconut milk has a lot of solids at the top, after placing the contents into a large microwave-safe bowl, heat for 30 seconds in the microwave to melt the solids. It will make mixing in the spices much easier.
If you don’t want to take the time to caramelize the onions, you can add them raw to the coconut milk-spice mixture. They will soften a little while cooking. They’ll taste differently, but if you really want to skip the stovetop step, it’s fine. Check out this “Easy Version Indian-Spiced Scalloped Sweet Potatoes” recipe for a simpler, more convenient recipe! It is still delicious, but it uses ground spices, which can save you a little bit of time.
Leftovers can be covered and refrigerated for up to 5 days. Need to freeze? Place the leftovers in a freezer-safe, air-tight container and store for up to 3 months for best results. No container? Carefully scoop the sweet potatoes onto a large sheet of aluminum foil and fold edges to seal. Wrap again in another piece of foil. Write the dates and contents on whatever packaging you use.
Indian-Spiced Scalloped Sweet Potatoes
Equipment
- mandoline helpful, but not necessary
Ingredients
- 1 14-ounce can unsweetened coconut milk
- 1 tablespoon ground cumin
- 1 1/2-1 3/4 teaspoons kosher salt, see Notes
- 3/4 teaspoon ground cardamom
- 1 1/2 teaspoons turmeric
- 1 1/2 teaspoons ground coriander
- 1-2 teaspoons Kashmiri chili powder, see Notes
- 1 teaspoon garlic, grated on a microplane
- 1 teaspoon fresh ginger root, grated on a microplane
- 1-2 fresh, hot chile peppers, sliced, optional
- 2 teaspoons neutral oil, avocado, canola, vegetable, etc.
- 1 onion thinly sliced
- 2-2 1/2 pounds sweet potatoes, peeled and thinly sliced, (a mandoline helps)
- 3 tablespoons cilantro, chopped
- 1/2 cup peanuts, toasted, optional
Instructions
- Preheat the oven to 400 degrees.
- Grease a 9x9" or an 8x8" baking dish; set aside.
- Pour the coconut milk into a large bowl. If your coconut milk has a lot of solids at the top, put the contents of the can into a microwave-safe bowl and microwave for 30 seconds.
- To the milk, add the cumin, salt, cardamom, turmeric, coriander, chili powder, garlic, ginger, hot chile pepper. Set aside.
- Heat the oil in a medium saucepan over medium to medium-high heat. Once the oil is hot, add the sliced onions. Lightly caramelize, stirring often, for 15 minutes. Cook longer if more caramelization is desired.
- Scrape the onions into the milk-spice mixture. Whisk to combine all the ingredients. Taste the mixture for seasoning and adjust as desired.
- Peel the sweet potatoes and slice them on a mandoline using the "thin" attachment. Add them to the coconut milk-spice mixture. Using your hands or a spoon, combine everything so all the slices are coated. Disposable gloves are helpful for this.
- Using a silicone spatula, scrape all that wonderfully-spiced mixture into your baking dish.
- Cover the dish with foil and bake for 30 to 35 minutes for a 9x9" dish, or 40-45 minutes for an 8x8" dish. (Be aware that baking times are approximate. Length of baking time also depends on the thickness of your sweet potato slices. Adjust as needed.)
- Remove the foil and continue to bake for another 15 minutes.
- Once bubbly and the sweet potatoes are easily pierced with a fork, remove the dish from the oven and allow it cool slightly.
- Sprinkle the cilantro and peanuts on top and serve very warm. Naan bread is wonderful here to soak up all that delicious sauce!
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