Preparation Time: 10 - 15 minutes
Cooking time: 15 - 18 minutes
Serves 4 - 6
Each serving contains:
Kcals: 200, g fat: 6, g saturated fat: 0.8
675g sweet potatoes (shakarkandi)
2 tablespoons Garlic Puree
½ -1 teaspoon chilli powder
1 teaspoon salt to taste (namak)
½ teaspoon ground roasted cumin (Jeera)
1 teaspoon ground roasted coriander (Saabut Dhaniya)
2 tablespoons finely chopped fresh coriander leaves (Dhaniya Patta)
Preheat the oven to 200°C/ 400°F/ Gas 6
Peel the sweet potatoes in the same way as ordinary potatoes. Cut them into bite-sized pieces, about 1 cm chunks. Wash and drain the pieces, and then dry them thoroughly with a cloth.
Heat the oil in a roasting tin until it is almost smoking. Add the potatoes, garlic puree, chilli powder, and salt.
Stir to mix thoroughly, and then cook in the oven for 12- 15 minutes, stirring two or three times to ensure the potatoes
Sprinkle the cumin and ground coriander evenly over the potatoes and stir once. Continue to cook for a further 2-3
minutes. Stir in the coriander leaves and serve immediately. The sweet potatoes are good with dishes like Chicken in Apricot
Juice or Turkey in Orange Juice or with dry dishes, such as Baked Kebabs.