Simple Ginger Sweet Potatoes

When I was a kid, my mom sometimes did a Baked Potato Dinner… she would bake a bunch of potatoes and then fix miscalaneous toppings – sauteed mushrooms, shredded jack cheese, stirfried spinach, plain yogurt, olives and so on.  I always chose to have a baked sweet potato – ’cause they are yummy.

Sweet potatoes are a delicious, nourishing, grounding, easy-to-digest treat.  Though they take a little longer to cook than other vegetables, one doesn’t have to “do” much to them to prepare a great dish… they already have their own satisfyingly sweet flavor!  Sweet potatoes are particularly grounding for vata, so they are great on a cool windy day.  The other ingredients of the dish ensure that all 6 tastes of ayurveda get their chance to shine.

Simple Ginger Sweet Potatoes

  • 2 Cups peeled & chopped (small cubes) sweet potatoes
  • 2 TB Coconut oil
  • 2 inch length ginger root, peeled and julienned (sliced very thinly), grated, or finely chopped.
  • 1 Green Serrano pepper or Jalapeno (optional)
  • 1/2 tsp turmeric
  • Salt to taste (about 1/4 tsp)
  • One head cilantro, soaked, rinsed and chopped
  • A lime wedge or dollop of organic plain yogurt, for serving

Melt the coconut oil in a pan over medium-high heat. Add the ginger root & hot pepper & stir until it just starts to brown / turn golden (careful not to burn).  Stir in the turmeric.  Add the sweet potato & stir to coat.  Now add a little water to prevent sticking (about 1/2 cup).  Turn heat down to medium-low heat & cover, until potato is cooked through (about 15-20 minutes – but it varies depending on the type of sweet potato & the thickness of the cubes).  Check occasionally to see if you need to add a teeny bit more water to prevent sticking.  Then, remove cover, and turn heat up to high for 3 minutes, stirring to brown (there should not be any water left in the pan now – if there is, strain it out).  Remove from heat and stir in cilantro and salt to taste.

Sweet potatoes with dal, rice and yogurt

Here are some serving ideas:

  • Serve with a side of basmati rice and a bowl of dal (lentil soup) and a dollop of organic yogurt or squeeze of lime.
  • Top with a few tablespoons of sesame seeds before serving and enjoy it with some rye toast and ghee, butter or olive oil.
  • Serve with a bowl of miso soup on the side.
  • Serve over couscous or quinoa with a sunflower or tahini dressing (or any dressing or sauce you like) and a side of arugula salad.
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