(Easy Version) Indian-Spiced Scalloped Sweet Potatoes
Prep Time: 10 minutes | Cook Time: 35-45 minutes | Total Time: 45-55 minutes | Serves: 8
This recipe (below) is an “easier” version of my first Indian-Spiced Scalloped Sweet Potatoes. It is still very flavorful, but you’re using dry, ground spices instead of fresh. It takes a little less time to prep and get into the oven. Baking times are the same, but a few corners have been cut for your convenience. Personally, I do like the original version with some extra textures, but it’s totally up to you which you make! See the original recipe here.
I love it when my house is filled with Indian flavors and aromas at dinnertime. Cumin, ginger…. Mmmmm.
The Kashmiri chili powder listed can be substituted with cayenne or other spicy, ground chili powder. Kashmiri chiles are used quite frequently in Indian cuisine. It’s a mild chile, but the flavor and color are well-desired. I would not use a smoked ground pepper like smoked paprika, unless you really like that smokiness.
When mixing the sweet potatoes with the coconut milk-spice mixture, be sure to separate all the slices of sweet potatoes so that yumminess coats all sides of the slices.
Your baking times may vary from my suggested times. Thicker slices will require more time.
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.
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 date and contents on whatever packaging you use.
(Easy Version) 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 teaspoon ground ginger
- 1 teaspoon Kashmiri chili powder, can substitute with cayenne, or omit
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2-2 1/2 pounds sweet potatoes
- 3 tablespoons cilantro, chopped
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 of the can, pour the milk into a microwave-safe bowl and heat in the microwave for 30 seconds to soften.
- Add the cumin, salt, cardamom, turmeric, coriander, ginger, chili powder (if using), garlic and onion powders. Whisk all the ingredients together and taste for seasoning. 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 with the cilantro and serve very warm. Serve with naan bread, to soak up that awesome sauce.
Absolutely love this recipe! Comfort food meets Indian food.