Sweet Potato with Toasted Coconut

Name: Sweet Potato with Toasted Coconut
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoons brown mustard seeds; 118 milliliters canned kidney beans, rinsed and drained; 0 teaspoons cayenne pepper; 10 fresh curry leaves (optional); 1 teaspoons minced garlic; 1 small fresh green chile, such as serrano, Thai, or jalapeño, slit lengthwise with stem end intact; 1 teaspoons ground cumin; 0 teaspoons ground turmeric; 0 teaspoons hot red pepper flakes; 6 servings Salt; 3 mediums sweet potatoes (1 3/4 pound total), peeled and cut into 1-inch pieces (about 5 cups); 118 milliliters grated dried unsweetened coconut; 2 Tbsps vegetable oil; 473 milliliters water, divided

You can never have too many side dish recipes, so give Sweet Potato with Toasted Coconut a try. Watching your figure? This gluten free and vegan recipe has 161 calories, 2g of protein, and 9g of fat per serving. This recipe covers 17% of your daily requirements of vitamins and minerals. This recipe serves 6. Head to the store and pick up brown mustard seeds, garlic, cayenne pepper, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 30 minutes.

Instructions

Bring sweet potatoes and 1 1/2 cups water to a boil with turmeric, cayenne, and 1 teaspoon salt in a 3-quart saucepan, then simmer, covered, until tender, 8 to 10 minutes.

Ingredients you will need

Sweet Potato

Turmeric

Ground Cayenne Pepper

Water

Salt

Equipment you will use

Sauce Pan

Meanwhile, toast coconut in a small heavy skillet over medium heat, stirring constantly, until very toasted (pale reddish-brown all over; be careful not to burn).

Ingredients you will need

Coconut

Toast

Equipment you will use

Frying Pan

Transfer to a plate.

Break sweet potatoes up with the back of a spoon so that some chunks remain.

Ingredients you will need

Sweet Potato

Add toasted coconut, beans, garlic, cumin, chile, and remaining 1/2 cup water and simmer, stirring occasionally, 5 minutes. If mixture becomes too thick and begins to stick to bottom of saucepan, add more water.

Ingredients you will need

Coconut

Garlic

Beans

Chili Pepper

Cumin

Water

Equipment you will use

Sauce Pan

Heat oil in cleaned small heavy skillet over medium-high heat until it shimmers.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add mustard seeds, and cook until seeds begin to pop and/or turn gray.

Ingredients you will need

Mustard Seeds

Seeds

Pop

Add red pepper flakes and curry leaves (if using), covering skillet immediately and cooking just long enough for leaves to crackle. Stir spice mixture into sweet potato mixture (it will be very thick and chunky). Season with salt.

Ingredients you will need

Red Pepper Flakes

Curry Leaves

Sweet Potato

Salt

Equipment you will use

Frying Pan

•Indian ingredients can be mail-ordered from Kalustyans.com.•Chile can be removed during cooking when erisheri is spicy enough for your taste.•Erisheri, without spiced oil, can be made 1 day ahead and chilled. Reheat before proceeding with recipe.

Ingredients you will need

Chili Pepper

Cooking Oil