(Easy Version) Indian-Spiced Scalloped Sweet Potatoes
A simpler version of this super-aromatic Indian side dish. Cumin, ginger, and other spices saturate sweet potatoes, turning this into a flavorful side dish!
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.
Notes
I listed kosher salt in the ingredients. If you use table salt, you will need to use a smaller amount. You will also need to taste your coconut milk-spice mixture before you add the sweet potatoes. Different brands of coconut milk will vary in sweetness and saltiness. You can adjust to your tastes.
Nutrition Facts
(Easy Version) Indian-Spiced Scalloped Sweet Potatoes
Amount per Serving
Calories
184
% Daily Value*
Fat
11
g
17
%
Saturated Fat
9
g
56
%
Monounsaturated Fat
0.6
g
Sodium
417
mg
18
%
Potassium
460
mg
13
%
Carbohydrates
21
g
7
%
Fiber
3
g
13
%
Sugar
4
g
4
%
Protein
3
g
6
%
Vitamin C
3
mg
4
%
Calcium
50
mg
5
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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