This is one of the simplest and quickest ways to cook “roasted” potatoes (or in this case, sweet potatoes) I’ve ever found… No heating the oven and parboiling on these… Just dice, season, fry and add a few cheeky ingredients at the end.
This recipe is based (very closely!) on Meera Sodha’s recipe from her Made in India Cookbook (Check it out here).
The original recipe calls for potatoes rather than sweet potatoes – but sweet potatoes are 1. Less “carby” than their non sweet brothers – and 2. They cook a lot quicker.
🌶 So here’s what you’re going to need…
- Sweet Potatoes x 2 (will be plenty for 2 people)
- 15-20 Black Peppercorns
- 1/2 teaspoon of cumin seeds
- A handful of unsalted roasted peanuts (Monkey nuts work well!)
- Fresh Ginger
- 1 birdseye chilli
- Juice of 1/2 lime (the original recipe calls for lemon – but I’m a lime kind of guy!)
- Handfull of fresh Coriander
- Salt & Pepper
- Peel the sweet potatoes
- Dice them up into 1-2 cm cubes (smaller they are, the quicker they cook!)
- Grind the pepper corns in a pestle and mortar (or just use ground black pepper)
- Wipe out the mortar (that’s the bowl) and coarsely grind the peanuts
- Finely grate a 2cm piece of fresh ginger (I keep my ginger in the freezer – keeps it fresh and makes it far easier to grate)
- Finely chop the chilli
- Chop the coriander
This recipe is cooked in a pan – and does require your attention so get your fire lit, grab a beer and within 10-15 mins, you’ll be ready to eat…
- Put your pan over direct heat and add a good splash of oil
- Add the ground peppercorns and cumin seeds – and fry for a minute until fragrant
- Throw in the diced sweet potato and give it all a good toss to spread the seasoning around.
- Continue to cook for about 10 mins – keeping an eye to make sure you’re not burning the sweet potatoes
- Keep checking the potatoes – when they’re soft (you can easily push a knife into them) – they’re pretty much cooked – so onto stage two…
- Throw in the chopped chilli and grated ginger and give the pan a good toss
- Allow to cook for a further 1-2 mins – then add the peanuts and the juice of the lime
- Give that another 30 seconds on the heat, then dress with the chopped coriander – and serve