| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Servings |
as a side dish
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Ingredients
- 3 Sweet Potatoes (peeled; yams are fine)
- 2 T olive oil (or ghee)
- 4-5 Curry Leaves (optional)
- 1 1/2 t Fennel Seed
- 1 1/2 t Cumin Seed
- 1 T Coriander Powder
- 1/2 t Black Pepper
- 2 t Sea Salt
- 2 handfuls of Dry Shredded Coconut (organic, dried or frozen, unsweetened)
- 1/2 Lemon (juice for garnish)
- 1 handful of Cilantro (chopped)
Ingredients
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Instructions
- Heat oil or ghee; roast seeds.
- When lightly browning, add powdered spices and stir.
- Add peeled sweet potatoes and mix well. Cook on medium heat in wide saute pan and cover.
Add small amounts of water to allow continued medium heat cooking without burning.
Let potatoes brown a little, stir, brown again. Add salt. Turn to low-medium and cook until tender. - Add coconut, mix well, and add cilantro and lemon. Turn off heat and let sit for 3-5 minutes. Serve and enjoy!
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