Sweet Potato Mash with Indian Spices
This Sweet Potato Mash with Indian Spices recipe is a perfect way to add some excitement and flavor to your traditional side dishes. The creamy and smooth texture of the sweet potatoes perfectly complements the bold and aromatic blend of Indian spices, including cumin, coriander, and turmeric.
Prep time: 10 min | Cook time: 40 to 50 min | Servings: 4 to 6
- 2 pounds sweet potatoes, scrubbed
- 3 tablespoons ghee
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- ½ teaspoon ground turmeric
- ½ teaspoon ground ginger
- ¼ teaspoon ground cinnamon
- 1/8 teaspoon cayenne pepper, optional
- 1 teaspoon Celtic or pink Himalayan salt
- ½ teaspoon black pepper
- 2 tablespoons freshly squeezed lime juice, about 1 lime
- 3 tablespoons cilantro, discard stems, coarsely chopped
- ¼ to ½ cup Dr. Kellyann’s Chicken Bone broth
- Cilantro, coarsely chopped (for garnish, optional)
Preheat oven to 425 degrees F and place oven rack in the center of the oven. Line a baking sheet with parchment or foil.
Poke each potato with a fork in 4 or 5 places to release steam while roasting. Place on prepared baking sheet. Do not wrap them in foil. Bake for 40-50 minutes until very soft.
Tip: Test with a knife. The potatoes should be creamy on the inside.
While the potatoes are roasting, heat ghee in a small sauté pan over low heat and add coriander, cumin, turmeric, ginger, cinnamon, and (optionally) cayenne pepper. Stir to blend and warm for 1-2 minutes until the spices become fragrant. Add salt and pepper and set aside until potatoes are done baking.
When the potatoes are done, scrape the insides into a bowl. Pour the warm ghee and spice mixture, lime juice, and bone broth over the potatoes and mash. Garnish with cilantro.
If you are a lover of curry, you can add ½ teaspoon or more to the spice mix.
If you want the dish to have more moisture, add additional bone broth.