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kosher salt store-bought ground cumin freshly ground pepper sweet potatoes olive oil cinnamon whole cloves green cardamom pods black cardamom pods
Viewed: 62 - Published at: a year agoIngredients
- Kosher salt
- 3/4 teaspoon store-bought or homemade garam masala, recipe follows
- 1/2 teaspoon ground cumin
- Freshly ground pepper
- 2 pounds sweet potatoes, peeled, and cut into 1/2-inch slices, then again into 1/2-inch sticks
- Olive oil
- 3 large cinnamon sticks (if you have the kind you get at Indian stores, it's about 3 tablespoons of cinnamon bark bits)
- 3 tablespoons whole cloves
- 1/4 cup green cardamom pods, shelled, husks discarded (about 2 tablespoons of seeds)
- 4 large black cardamom pods, shelled, husks discarded (about 1 tablespoon of seeds), optional
Method
- Preheat the oven to 450 degrees F.
- In a small bowl, toss together 1 rounded teaspoon of salt, garam masala, cumin and some freshly ground black pepper to taste.
- Add the sweet potatoes to a large bowl, drizzle with enough olive oil to coat, and sprinkle with the spice rub.
- Toss well to coat evenly.
- Pour the sweet potatoes out onto a parchment paper-lined baking sheet or a baking rack, making sure all the pieces are evenly spaced.
- Bake 30 to 35 minutes, flipping halfway through.
- Remove the potatoes from the baking sheet and serve immediately.
- Combine the cinnamon sticks, cloves, green cardamom seeds, black cardamom seeds, if using, in a spice grinder or coffee grinder and grind until fine.
- Store the spice mix in an airtight container away from direct sunlight.
- Yield: about 1/2 cup.
