Roasted Sweet Potatoes with Toasted Spices and Cilantro (Sabzi)
- Makes4 servings
- Cook Time45 minutes
- 2
In the Indian kitchen, sabzi refer to cooked vegetable dishes flavored with aromatics such as onion, ginger and garlic as well as fragrant spices. In our recipe, a nutty, fragrant mix of toasted coconut, sesame seeds and sizzled aromatics coats oven-caramelized roasted sweet potatoes. The contrast of crunchy seeds and creamy potato is deliciously compelling, as is the balance of sweet, savory and spicy flavors. To up the chili heat, leave the seeds in the jalapeño before chopping. If you like, for a touch of acidity, serve with lemon wedges.
Don’t add the mustard seeds and cumin seeds to the skillet at the same time as the coconut and sesame or the spices will end up overdone and taste acrid.
Step 1
Heat the oven to 475°F with a rack in the middle position. Line a rimmed baking sheet with kitchen parchment. In a large bowl, combine the sweet potatoes, 2 tablespoons of oil and 1/2 teaspoon salt.
Toss to coat, then transfer to the prepared baking sheet, distributing in an even layer; reserve the bowl. Roast until golden brown and a skewer inserted into the large piece meets no resistance, 30 to 35 minutes, stirring once about halfway through.
Step 2
Meanwhile, in a 12-inch skillet over medium, heat the remaining 3 tablespoons oil until shimmering. Add the coconut and sesame seeds, then cook, stirring often, until light golden brown, 2 to 3 minutes.
Add the mustard seeds, cumin seeds, garlic and jalapeño. Cook, stirring often, until golden brown and the mixture has a toasty aroma, 1 to 2 minutes. Pour the mixture into the reserved large bowl.
Step 3
When the potatoes are done, transfer while still hot to the bowl. Toss to coat with the spice mixture, then add the cilantro and toss again. Taste and season with salt and pepper.
