Murasaki Sweet Potatoes with Cardamom (Oil-Free)

Murasaki Sweet Potatoes with Cardamom in a white serving dish with a silver spoon. Two napkins in silver napkin holders.
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Murasaki Sweet Potatoes with Cardamom (Oil-Free)

Pairing cardamon with Japanese sweet potatoes is a winning combination. I once prepared this dish for a dinner party, and it never made it to the dining table because my friend ate them all directly from the pan. This recipe is adapted from Madhur Jaffrey’s recipe “Cheryl Rathkopf’s Sri Lankan Sweet Potatoes with Cardamom and Chiles.”

Ingredients

  • 2 1/2 pounds Murasaki sweet potatoes
  • 1/4 teaspoon turmeric
  • 1 cup vegetable broth
  • 3 whole dried chilies, broken in half
  • 2 large onions
  • 3-inch stick cinnamon, broken into shards
  • 20 curry leaves, fresh
  • 2 cardamom pods
  • 2 teaspoons crushed cayenne pepper
  • 1 lime
  • Salt (optional)

Directions

  • 1)

    Preheat oven to 400° F. Remove skin of onions and place on a baking sheet. Roast in oven for one hour. Let cool completely and then slice.

  • 2)

    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.

  • 3)

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

  • 4)

    In a large, nonstick sautee pan, cook onions over high heat until they turn brown around the edges. If the onions stick to the pan add 1 to 2 tablespoons of broth. Once the onions turn brown around the edges, add the dried chilies and curry leaves.

  • 5)

    Reduce heat to medium. Add the cardamom and cinnamon. Add the sweet potatoes and cayenne pepper and stir. Sautee for 15 to 20 minutes, stirring occasionally. Add 1 to 2 tablespoons of broth to the pan whenever the potatoes start to stick to pan.

  • 6)

    Add lime juice and salt to taste.

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