Baked Fenugreek Sweet Potatoes
3 medium-sized sweet potatoes (roughly 8 ounces each), cut in half length-wise
1 tablespoon olive oil or enough oil
to rub on the potatoes 1 teaspoon salt
1 teaspoon black pepper 4-5 tablespoons olive oil 1 tablespoon minced garlic 1 teaspoon coriander seeds 2 cups chopped fresh fenugreek
1 hot green chili pepper (such as
serrano), finely minced 1 teaspoon salt
Handful of pumpkin seeds, for
garnish
Instructions: Preheat the oven to 350 degrees. Cut the sweet potatoes in half and rub them with oil, salt and pepper. Lay them cut side up on a baking sheet and place them in the oven on the middle rack. Bake for 45 minutes to an hour, or until the top appears golden and slightly puffy and the inside is cooked through. If the surface appears dry, brush more oil on top. Once the potatoes are done, remove them from the oven and let them rest for a few minutes.
Meanwhile, make the fenugreek masala. Heat olive oil in a sauté pan. When the oil is hot but not yet smoking, add the minced garlic and coriander seeds. The garlic will turn white and the seeds will pop and sizzle. Within a few seconds, add the fenugreek leaves, chili pepper and salt. Cook just until the fenugreek is wilted, then turn the heat off and set the masala aside.
Once the potatoes have cooled slightly, slice each in half lengthwise and stuff the fenugreek masala inside. Divide the masala among the six halves. Just before serving, place the potatoes back in the oven for another 3-4 minutes. Garnish with pumpkin seeds and serve warm.
Notes/variations:
• Fresh fenugreek is usually sold as a bunch. Discard the bottom 3-4 inches of stems and chop the remaining stems and leaves.
• If you do not have fresh fenugreek, use ½ cup dry fenugreek leaves (also called “kasoori methi”) with one bunch of chopped watercress leaves for the masala instead.
• Add goat cheese or thick yogurt as a topping for added flavor.
• Recipe can be done with baking Idaho potatoes instead of sweet.
• When cooking coriander seeds, be careful not to burn them or they will taste bitter.
Makes 6 servings Time: 1½ hours