Murasaki Sweet Potatoes with Cardamom

Directions

• 1)

  Rinse and peel sweet potatoes. Slice into ice-cube size pieces. In a large pot, cover the sweet potatoes with water, add turmeric and stir. Boil uncovered until potatoes are fork tender. Drain and set aside.

• 2)

  Tap the cardamom pods with a pestle until they split open. You will use both the husk and seeds in this dish.

• 3)

  In a large sautee pan heat oil over high heat until it shimmers. Add the dried chilies for about 15 seconds and then add the curry leaves for about 5 seconds. Then add onions and stir just to coat the onions with oil. Let the onions cook for 5 to 6 minutes, stirring occasionally, until the edges turn brown.

• 4)

  Reduce heat to medium and add the cardamom and cinnamon. Add the sweet potatoes and cayenne pepper and stir. Sautee for 15 to 20 minutes, stirring occasionally. Add lime juice and salt to taste.