water,(enough to cover up to 1/4 inch of potatoes)
lemon,freshley squeezed (optional)
Equipment prep steps
If you will use an oven to make this recipe, pre-heat it to 375 degrees Fahrenheit and ensure that you choose a saucepan with a fitting lid that can go on the stovetop AND in the oven. The recipe starts on the stovetop to speed up the cooking process, and then finishes in the oven. You may also cook the entire dish on the stovetop.
Recipe prep steps
Wash the sweet potato well and dry it with a clean cloth. Cut off the ends and any damaged areas of the skin, or peel it entirely with a potato peeler. Chop into 1/2-inch pieces.
Start the roasted sweet potato on the stove
Heat ghee or butter on medium heat in a medium saucepan on the stove.
Add ginger and sauté until lightly browned.
Add coriander and red chili, and sauté 10-20 seconds to release the aroma.
Add chopped sweet potato and salt, cover with the lid, and cook for 5 minutes, or until starting to lightly brown. Once you see the browning, move to the next step.
Add enough water to cover the bottom of the dish up to 1/4-inch high. Careful not to add too much water. Mix well to coat the potatoes with ghee and spices.
Cover, and cook for 15 minutes (either in the oven, or covered on medium-low heat on the stovetop).
Check for doneness. The potatoes will be done when a knife pierced into the flesh comes out easily. If they still need more time, stir to marinade the potatoes in the ghee and spices, and add a bit more water if needed. Continue to cook until soft.
Variation: add greens
Along with the water, add 4 cups chopped kale, collards, dandelion greens, Swiss chard, or spinach.
Variation: add root vegetables
Along with the sweet potatoes, add chopped celery root, parsnips, purple potatoes, or yams.
Variation: add onions
Along with the sweet potatoes, add yellow onion, sweet onion, leeks, scallions, or shallots.