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Sweet Potatoes with Cumin and Cilantro

Sweet Potatoes with Cumin and Cilantro

  • Makes
    4 servings
  • Cook Time
    20 minutes
  • Rating

For this recipe, orange-flesh sweet potatoes are ideal because of their vibrant color. We offset their natural sweetness with the savoriness of cumin seeds, the subtle smoky notes of ancho chili powder and chopped fresh cilantro. Serve this as a side to chicken or pork, or make into a meal by offering black beans and rice alongside.

Ingredients
  • 3

    tablespoons extra-virgin olive oil OR salted butter

  • 1

    teaspoon cumin seeds

  • 1

    teaspoon ancho chili powder

  • 1

    tablespoon packed brown sugar

  • Kosher salt and ground black pepper

  • 2

    pounds sweet potatoes, peeled, halved lengthwise and sliced ½ inch thick

  • 1

    cup chopped fresh cilantro

In a large Dutch oven, combine the oil, cumin seeds, ancho powder and sugar. Cook, stirring, until fragrant. Add 1¼ cups water and a pinch each of salt and pepper, then boil. Stir in the sweet potatoes, cover and cook, stirring only once or twice, until just tender. Uncover and cook until the moisture evaporates and the potatoes begin to sizzle. Off heat, stir in the cilantro, then season with salt and pepper.

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