Cumin-Garlic Sweet Potato [Gluten free, Grains free, Sugar free, Paleo, Vegan]
My relationship with sweet potato is generally a love-hate one…I go through the motions of eating it in many forms for the reason that it is filling and balances my blood-sugar when I juice over 2 meals or when I fast intermittently. This make was for a dinner guest who is currently abstaining from meat for the current Hindu religious fast where we pay homage to our ancestors for a period of 16 days, culminating in the offering of food, all vegetarian.
She’s a dairy lover and I prepared a curried yogurt dish for her with the sweet potato as a base. I relied entirely on my skills in braising regular potato and used just three ingredients, in a slow braise that delivered an amazing tasting sweet potato – guaranteed to make this again as it is a great tasting side dish or snack too, when I am hypoglycemic, which I seem to experience often post work out days.
It is quick and easy to prepare, and I found that using a teflon coated non-stick pan works best as a cooking vessel for this braise.
Served with other veggies for a vegan meal, or as a side to a meat protein dish, these soft cooked inside with a little crunchy on the outside, adds excellent variety to boring steamed or baked sweet potato – as most traditional Indian food, this is indeed deliciously good tasting. You could add a soft sprinkling of masala if you’d prefer a curried flavour or sprinkle garam masala over at the end of the cooking process if you desire a bit of a spicy tasting sweet potato dish. I found that the cumin and fresh garlic blend, complemented by the onion, added flavoursome delight to the white sweet potato.
500g sweet potato, peeled, evenly chopped, and washed
1½ tblsp extra virgin olive oil OR an equal combination of ghee / grass fed butter and extra virgin olive oil
1 tsp cumin seeds, roasted
½ a large onion, finely sliced
1-2 tsp garlic paste / finely crushed garlic
Himalayan / Sea Salt to taste
Optional: a few sprigs of curry leaves and a sprinkling of masala
- Heat the oil of choice in a ceramic or coated non-stick pot on moderate stove top heat.
- Add in the roasted cumin seeds, and as they begin to sizzle and become aromatic, add in the sliced onion.
- As the onion begins to turn colour and soften, add in the garlic and mix it well to combine. Add in the curry leaves now, if using.
- Now add in the sweet potato, cover the pot with its’ lid, and after 3-4 minutes, remove the pot lid and mix the sweet potato with the onion mixture to evenly combine and coat the potato.
- Add in the salt at this stage.
- Cook covered for about 15 minutes, then remove the pot lid, and cook uncovered for 5-10 minutes – you may increase the heat to brown and crispen the sweet potato.
- Serve as desired, as a side veggie or eat as a snack.