Sweet Potatoes with Cumin Seeds Seasoning
Sweet potatoes are spiced with cumin seeds and topped off with a refreshing squeeze of lemon juice and some chopped cilantro.
Ingredients
- 3 cups sweet potatoes peeled and diced (about two medium)
- 1 tbsp olive oil
- 1 tsp cumin seeds
- 1 jalapeño sliced OR any pepper of your choice
- 1 tsp salt
- 1 tbsp fresh lemon juice
- ½ tsp sugar (optional)
- ¼ cup fresh cilantro chopped
Instructions
- Wash the sweet potatoes and pat them dry with a paper towel. Peel them and cut them into ¾-inch square pieces. Set aside.
- Place a medium-sized pot on the stove. Set the heat on medium. Once the pot is reasonably hot (takes about 2-3 minutes), add the olive oil. Let the oil heat up for about 30 seconds. Add the cumin seeds to the oil and let them sizzle for 30 seconds.
- Add the sliced jalapeño peppers and fry for 30 seconds. Then add the sweet potatoes and salt. Mix the sweet potato mixture with a spatula until the sweet potatoes are well coated with the seasonings. Cover the pot with a lid. Reduce the heat to low and let it cook for 20 – 30 minutes or until the sweet potatoes are cooked through. Try not to overcook the sweet potatoes as they will turn mushy.
- Remove the lid and add the fresh lemon juice, sugar, if using, and the chopped cilantro. Give it a good stir and turn the heat off. Serve it warm or at room temperature. This dish can be prepared ahead of time.