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.
- 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
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.