Purple Sweet Potato Roast
150 Min
GF

Purple Sweet Potato Roast

Rich in fiber and low in glycemic index, the Japanese purple sweet potatoes are having a moment. Thanks to the extensive research done to explore the diets of people living in Blue Zones, where the greatest numbers of centenarians live, purple sweet potatoes have been found to have been a part of the Okinawan diet for centuries. High in complex carbs, these stunningly beautiful potatoes, whose color remains bright even through a long cooking process, also pack an unusually high level of antioxidants.

What I personally like about them is that they are not as sweet as the orange or white sweet potatoes. The best way to cook them is to roast or braise since nutrients can be lost while steaming. Accompanied with yogurt flecked with cumin and a flavor packed herb masala, these potatoes are bound to become your new favorite starch. Add these to your holiday table for a bright splash of color and flavor! Purple sweet potatoes can be found in most grocery stores as well as in Asian markets.

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Cook Time

150 Minutes

Serves

4

Step 1
Preheat the oven to 350°F. Place the potatoes on a baking pan in the oven for 1 to 1.5 hours or until they feel soft when a knife is inserted.
Step 2
In the meanwhile, prepare the yogurt sauce simply by whisking the yogurt with ground cumin and salt. Set aside in the refrigerator.
Step 3
To make the herb sauce, in a blender or a food processor, combine the cilantro with parsley (leaves and stems), garlic, serrano pepper, sesame seeds, lemon juice, salt and 1/4 cup of water. Puree until smooth – add a tablespoon or two more of the water if needed. Stir in 3 tablespoons of olive oil and set aside until the potatoes are ready.
Step 4
When the potatoes are ready to serve, cut them in half, sprinkle salt over them and lay on a serving platter. Drizzle some yogurt on top, then the herb sauce, the remaining olive oil and pomegranate seeds.

4 medium purple sweet potatoes (roughly 3 pounds total)

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Yogurt sauce:

1 cup whole milk yogurt

1 teaspoon toasted ground cumin

1/2 teaspoon salt

Herb sauce:

1/2 bunch cilantro; discard the bottom 2 inches of the stems

1/2 bunch parsley; discard the bottom 2 inches of the stems

3 medium garlic cloves

1 serrano pepper

2 tablespoons toasted sesame or pumpkin seeds

Juice of one lemon

1/2 teaspoon salt


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1/4 cup olive oil

Generous pinch salt

3 tablespoons pomegranate seeds

Notes & Variations

  • Cilantro and parsley can be replaced with basil, mint, or an herb of your choice however the bright green color will remain strongest for a day or two if using cilantro and parsley.
  • Replace the sesame or pumpkin seeds with cashews, pine nuts or a nut of your choice. You can also use 1 tablespoon of tahini in place of the sesame seeds.
  • To toast cumin, simply dry roast them on a baking sheet in a 300°F oven for 3 to 4 minutes. Cool and grind.
Tags:
150 Min
GF

NO BLAND POTATOES HERE.

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