November 11, 2019
Serves 4 to 6
3 medium sweet potatoes
1 Idaho potato
1 tablespoon grated unpeeled ginger
1 teaspoon ground turmeric
1 teaspoon crumbled dry fenugreek leaves
2 teaspoons sea salt
1/2 cup plain whole-milk yogurt
6 tablespoons butter or ghee, divided
1/4 cup pumpkin seeds
1/4 cup pine nuts
1 to 2 tablespoons chopped rosemary
Rinse the lentils and soak for 20 to 30 minutes. Drain.
Peel the sweet and Idaho potatoes and combine with ginger, turmeric, salt and 2 cups water in a large stockpot. Bring to a boil, then cover and lower the heat. Cook for 20 to 30 minutes and check the potatoes. They should be fork tender and there should not be much liquid left. Turn the heat off and let the potato mix rest for 10 to 15 minutes. If there is any water remaining, boil it off or discard.
Mash the potatoes until smooth and slowly add the plain yogurt and 5 tablespoons ghee.
In the meanwhile, to prepare the crumble, heat up the ghee and toast the pumpkin seeds and pine nuts with a pinch of salt until they are crispy and coated in butter. Take them off the heat, stir in the rosemary and set aside.
Transfer the sweet potato mash to a serving dish. Top with a dollop of plain yogurt and crumble and serve.
December 02, 2022