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Sweet Potatoes with Coconut Recipe

Author Indian Inspired Gluten-Free Cooking (Hippocrene Books, June 2013) by Alamelu Vairavan and Margaret Pfeiffer

Ingredients

  • 1 pound sweet potatoes peeled and sliced (about 2 cups)
  • 1 tablespoon oil
  • 1 whole dried red chili pepper
  • 1 teaspoon black mustard seeds
  • 1/2 teaspoon cumin seeds
  • 1/2 green chili pepper chopped (more or less to taste)
  • 1/4 teaspoon salt more or less to taste
  • 2 tablespoons grated fresh coconut or unsweetened shredded dried coconut

Instructions

  1. Steam cubed sweet potatoes about 5 minutes or until tender. Set aside.
  2. Heat oil in a skillet over medium heat (the oil should be hot but not smoking). Add red chili pepper, mustard seeds, and cumin seeds. Stir until mustard seeds start to pop and cumin seeds change color to light brown.
  3. Add steamed sweet potatoes, green chili pepper, and salt. Gently mix with the seasonings for 1 to 2 minutes.
  4. Add coconut and gently mix. Serve warm.