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Your Thanksgiving Spread: Spiced Sweet Potatoes – Sula Indian Restaurant Home Cookin’ Recipe + Tips Series:

spiced sweet potatoesIn just a few days Fall 2013 will officially begin. Along Vancouver’s Commercial Drive it feels like it has already started—kids are back in school, it’s dark out earlier and lets face it, we’ve already cracked out our jeans, scarves and 80’s inspired cardigans. Yet, that’s OK because some of the best holidays happen at this time of year. Labor Day weekend, for example, is the last opportunity to run off on an impromptu beach/fishing/camping/”insert your favorite outdoor activity” getaway.

For Fall, Thanksgiving is the great foodie holiday.  How could you not love the spread? There’s the bird, or a variation of it, along with a vast selection of appetizers, main dishes and pumpkin pie. Plus it’s an excuse to see family, friends and enjoy a stat. Whether you’re planning on doing a large dinner party (we’ll be featuring recipes over the next little bit), or are thinking it might be fun to just go out and eat, we hope you have a chance to eat lots, relax and enjoy yourself.

Here’s our first recipe for “Your Thanksgiving Spread: Spiced Sweet Potatoes:”

Sweet Potatoes, done a little spicy:

Ingredients:

  • 2 lbs. sweet potatoes
  • Salt and ground black pepper
  • 3 tbsp. clarified butter
  • 1/2 tsp. coriander seeds
  • 1/2 tsp. cumin seeds
  • 1/2 tsp. brown or black mustard seeds
  • 1/2 tsp. turmeric
  • 3 tbsp. clarified butter
  • 4 curry leaves
  • 2 tbsp. chopped fresh cilantro
  • 1/2 lime, juiced

Directions:

  1. Preheat oven to 350° F.
  2. Roast sweet potatoes whole on a baking sheet for an hour
  3. Cool for 15 minutes
  4. Cut & mash
  5. Add salt and pepper
  6. Heat clarified butter in a small saucepan over medium-high heat, 1 – 2 minutes
  7. Add spices while pan is still on the heat, 1 – 2 minutes
  8. Remove from heat and pour over potatoes
  9. Add cilantro & lime juice

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