Directions
Sub-Title: Exotic Flavor from a Budget-friendly Dish
Description: This recipe is a perfect blend of sweet potatoes, coconut milk, and seasoning spices that will leave you wanting more! It showcases the rich flavors and versatile ingredients characteristic of Brazilian cuisine while being incredibly easy to prepare and affordable to boot!
Ingredients List:
– 1 large sweet potato (about 1 pound)
– 1 cup canned coconut milk
– 1 tablespoon cumin seeds
– ½ teaspoon salt
– ¼ teaspoon black pepper
– ½ teaspoon chili powder
– 1 medium onion, chopped
– ½ teaspoon olive oil
Instructions:
1. Preheat your oven to 350°F. Peel and slice your sweet potato into thick slices, preferably using a mandoline or box grater.
2. Place the sliced sweet potatoes in a baking sheet and drizzle them with a little bit of olive oil. Season them with salt and pepper. Bake them until tender when pierced with a fork, about 45 minutes to 1 hour, depending on their size. Remove them from the oven and set aside.
3. While the sweet potatoes are cooking, heat up a large saucepan over medium high heat. Add the coconut milk and stir until smooth. Then add the cumin seeds, salt, black pepper, and chili powder. Cook for a few seconds, whisking constantly, until the mixture comes together as a paste.
4. In another large pan, saute the onions in the olive oil over low heat until translucent but not browned. Add the coconut milk mixture to the onions and bring it to a simmer.
5. When the sweet potatoes have finished baking, add them back to the saucepan along with any juice they might release during the cooking process. Simmer everything gently for 20-30 minutes, adding extra liquid if necessary to achieve the desired consistency.
6. Taste test your stew and adjust the seasoning accordingly. Serve hot with crusty bread or rice.
Serving Size: 4 servings
Difficulty Level: Easy
Nutrition Facts:
– Calories: 450 per serving
– Total Fat: 11 grams per serving
– Cholesterol: 0 milligrams per serving
– Saturated Fat: 1 gram per serving
– Trans Fat: 0 grams per serving
– Protein: 13 grams per serving
– Vitamin A: 3% RDA
– Vitamin C: 10% RDA
– Iron: 5% RDA
– Time Needed: 1 hour + 20-30 minutes
Note: For those who like spicier food, feel free to add more cayenne pepper or red chili flakes to the mix!
Steps
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1
Done
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Preheat your oven to 350°F. Peel and slice your sweet potato into thick slices, preferably using a mandoline or box grater. |
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2
Done
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Place the sliced sweet potatoes in a baking sheet and drizzle them with a little bit of olive oil. Season them with salt and pepper. Bake them until tender when pierced with a fork, about 45 minutes to 1 hour, depending on their size. Remove them from the oven and set aside. |
|
3
Done
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While the sweet potatoes are cooking, heat up a large saucepan over medium high heat. Add the coconut milk and stir until smooth. Then add the cumin seeds, salt, black pepper, and chili powder. Cook for a few seconds, whisking constantly, until the mixture comes together as a paste. |
|
4
Done
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In another large pan, saute the onions in the olive oil over low heat until translucent but not browned. Add the coconut milk mixture to the onions and bring it to a simmer. |
|
5
Done
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When the sweet potatoes have finished baking, add them back to the saucepan along with any juice they might release during the cooking process. Simmer everything gently for 20-30 minutes, adding extra liquid if necessary to achieve the desired consistency. |
|
6
Done
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Taste test your stew and adjust the seasoning accordingly. Serve hot with crusty bread or rice. |
