Spicy Sweet Potatoes and Tomatoes with Cashews
A confession: Every Thanksgiving I cringe (I hope not enough for others at the table to notice) when the inevitable dish of marshmallow-topped or otherwise candied sweet potatoes appears. Sweet potatoes possess such an individual, earthy sweetness of their own, I can’t help but wonder why cooks push it into overdrive? Here is a recipe that gives Thanksgiving sweet potatoes a slight spin, keeping the sweetness in check with savory and piquant complements: fresh ginger and chili pepper in a spicy dish with tomato.
1 1/2 tablespoons canola oil
2 teaspoons cumin seeds
2 teaspoons mustard seeds
1 large onion, chopped
Salt and black pepper
1 1/2 tablespoons grated or minced fresh ginger
1 large jalapeno pepper, seeded and minced
1 14.5-ounce can diced tomatoes, drained, with juices reserved
2 1/2 pounds sweet potatoes, peeled, quartered, and cut into ¾-inch-thick slices
1 cup frozen peas
1/2 cup chopped fresh cilantro
3/4 cup raw cashews, lightly toasted and cooled
In a Dutch oven over medium heat, heat oil until it ripples.
Add cumin and mustard seeds and cook, stirring, until seeds begin to pop, about 30 seconds.
Add onion and 1/2 teaspoon salt and cook, stirring frequently, until softened, about 5 minutes.
Add ginger and jalapeno and cook, stirring, until fragrant, about 1 minute.
Add the reserved tomato juices, 1/3 cup water, and the sweet potatoes and bring to a simmer.
Cover, adjust heat to medium-low, and cook, stirring occasionally, until sweet potatoes are just tender, about 18 minutes.
Add the tomatoes, peas, and 1/2 teaspoon salt, stir gently to mix, cover, and cook until sweet potatoes are fully tender and peas are heated, about 4 minutes longer.
Stir in the cilantro and taste the sweet potatoes, adjusting seasoning with salt, if necessary, and adding black pepper to taste.
Transfer to a serving dish, sprinkle with cashews, and serve at once.
None Available.