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Spiced Sweet Potatoes with Cashews and Cilantro

Spiced Sweet Potatoes with Cashews and Cilantro

By Julia RackowApril 7, 2020

  • Makes
    4 servings
  • Cook Time
    35 minutes
  • Active time plus cooling
    25 minutes active
  • Rating

In the Indian kitchen, sabzi are cooked vegetable dishes typically flavored with aromatics such as onion, ginger and garlic as well as fragrant spices. For our take on sweet potato sabzi, we first toast nuts, spices, seeds and aromatics then set the mix aside for tossing with chunks of sweet potatoes after they’ve been pressure-cooked. The result is a delicious contrast of sweet, savory and spicy flavors, as well as creamy and crunchy textures. If you’re a fan of chili heat, leave the seeds in the jalapeño that’s finely chopped. Serve this vibrant dish as a side to grilled or roasted chicken, lamb or pork, or offer it as a vegetarian main with basmati rice or warmed naan. And if you like, offer plain yogurt on the side—it’s a cooling contrast to the warm spices and also adds creamy richness.

Tip

Don't use sweetened coconut, which will overwhelm with its sugariness. If you can't find unsweetened wide-flake coconut, use regular unsweetened shredded coconut—the fine shreds won't offer as much texture or visual appeal but the dish will still taste great.

Ingredients
  • 2

    tablespoons grapeseed or other neutral oil

  • ½

    cup unsweetened wide-flake coconut

  • ¼

    cup unsalted roasted cashews, chopped

  • 2

    tablespoons sesame seeds

  • 1

    tablespoon yellow mustard seeds

  • 1

    tablespoon cumin seeds

  • 6

    medium garlic cloves, 4 finely chopped, 2 smashed and peeled

  • 2

    jalapeño chilies, 1 stemmed, seeded and finely chopped, 1 stemmed and quartered lengthwise

  • 2

    pounds orange-flesh sweet potatoes, peeled and cut into 1-inch chunks

  • Kosher salt and ground black pepper

  • 1

    cup lightly packed fresh cilantro, chopped

Step 1

On a 6-quart Instant Pot, select Normal/Medium Sauté. Add the oil and heat until shimmering. Add the coconut, cashews and sesame seeds, then cook, stirring often, until light golden brown, about 3 minutes.

Add the mustard seeds, cumin seeds, finely chopped garlic and chopped jalapeño. Continue to cook, stirring often, until the nuts and seeds are golden brown and the mixture has a toasty aroma, another 2 to 3 minutes.

Press Cancel to turn off the pot. Using potholders, carefully remove the insert from the housing and pour the mixture into a large bowl; return the insert to the housing.

Add the sweet potatoes, smashed garlic cloves, quartered jalapeño, 2 teaspoons salt and ½ cup water to the pot; stir to combine, then distribute in an even layer.

Step 2

Lock the lid in place and move the pressure release valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to Low.

Set the cooking time for 4 minutes. When pressure cooking is complete, quick-release the steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.

Step 3

Using a slotted spoon, transfer the potatoes to the large bowl with the nut-spice mixture, removing and discarding the garlic cloves and jalapeño quarters.

Gently toss to coat the potatoes, then fold in the cilantro. Taste and season with salt and pepper.

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