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

Here’s How

  • 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.

Enjoy 🙂


Braised Sweet Potato as a side accompaniment to meat protein


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Prava Singh

A Mom, daughter, wife, sister, aunt and friend experiencing life through an evolutionary body with a revolutionary mind... A recent past former Type 2 insulin dependent and hypertensive walking time-bomb for 13.5 years, I have made positive lifestyle changes that has aided and abetted my health status for my overall betterment. Passionate about all things food, with a proud Indian heritage, I regularly blog my culinary attempts that have worked for me in my endeavours to break the shackles of food addictions and food slavery. Passionate about people too, my decision to share these endeavours is driven by informing others that a lifestyle change through food is indeed possible. I have indeed survived high school and survived life too in the most interesting and thought-provoking ways. Having lost over 50kgs of excess weight in just under a year, I have reclaimed my life and am thoroughly enjoying the journey.

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