These purple potatoes pack a double punch
Rich in fiber and low on the glycemic index, Japanese purple sweet potatoes are having a moment. The beautiful potatoes, which remain bright even through a long cooking process, also pack a high level of antioxidants. What I like about them is that they are not as sweet as orange or white sweet potatoes.
Roast or braise them, since nutrients can be lost while steaming. Accompanied by cumin-flecked yogurt and a flavor-packed herb masala, these potatoes are bound to become your new favorite starch. Add them to your holiday table for a splash of color and flavor. They can be found in most grocery stores and in Asian markets.
PURPLE SWEET POTATO ROAST
• 4 medium purple sweet potatoes (roughly 3 pounds total)
YOGURT SAUCE:
• 1 cup whole milk yogurt, plus more for garnish
• 1 teaspoon toasted ground cumin
• 1⁄2 teaspoon salt
HERB SAUCE:
• 1 ⁄2 bunch cilantro; discard the bottom 2 inches of the stems
• 1⁄2 bunch parsley; discard the bottom 2 inches of the stems
• 3 medium garlic cloves
• 1 serrano pepper
• 2 tablespoons toasted sesame or pumpkin seeds
• Juice of one lemon
• 1⁄2 teaspoon salt
• 1 ⁄4 cup olive oil, divided
GARNISH:
• Generous pinch salt
• 3 tablespoons pomegranate seeds
Instructions: Heat the oven to 350 degrees. Place the potatoes on a baking pan in the oven for 1 to 1 1⁄2 hours or until they feel soft when a knife is inserted. Meanwhile, prepare the yogurt sauce by whisking the yogurt with ground cumin and salt. Set aside in the refrigerator.
To make the herb sauce, in a blender or a food processor, combine the cilantro with parsley (leaves and stems), garlic, serrano pepper, sesame seeds, lemon juice, salt and 1⁄4 cup of water. Puree until smooth — add a tablespoon or two more of the water if needed. Stir in 3 tablespoons of olive oil and set aside until the potatoes are ready.
When the potatoes are ready to serve, cut them in half, sprinkle salt over them and put them on a serving platter. Drizzle some yogurt on top, then the herb sauce, the remaining olive oil and pomegranate seeds.
Notes & variations
• Cilantro and parsley can be replaced with basil, mint or an herb of your choice, but the bright green color will remain strongest (for a day or two) if using cilantro and parsley.
• Replace the sesame or pumpkin seeds with cashews, pine nuts or a nut of your choice. You can also use 1 tablespoon of tahini in place of the sesame seeds.
• To toast cumin, simply dry-roast them on a baking sheet in a 300-degree oven for 3 to 4 minutes. Cool and grind.
Serves 4 to 6