Indian-Spiced Scalloped Sweet Potatoes
Cumin, turmeric, fresh ginger, and other Indian spices flavor this vegetable 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 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!
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.
Your grocery store’s produce section is probably stocked with weight scales. Using them is easier than trying to judge and have way fewer or way more potatoes than you need.
Kashmiri chili - a red chile pepper used frequently in Indian cooking. It has a beautiful reddish color and the heat is a mild heat. Scoville Heat Units: 1000-2000. That's 4-8 times milder than a jalapeno! (Of course, I know that’s my opinion. Someone who doesn’t eat spicy foods often may disagree. Use a little or none at all. The dish will still be very delicious!)
Nutrition Facts
Indian-Spiced Scalloped Sweet Potatoes
Amount per Serving
Calories
199
% Daily Value*
Fat
12
g
18
%
Saturated Fat
10
g
63
%
Polyunsaturated Fat
0.4
g
Monounsaturated Fat
1
g
Sodium
417
mg
18
%
Potassium
489
mg
14
%
Carbohydrates
22
g
7
%
Fiber
3
g
13
%
Sugar
4
g
4
%
Protein
3
g
6
%
Vitamin C
12
mg
15
%
Calcium
51
mg
5
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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