North Indian-Spiced Roasted Sweet Potatoes
Sweet potatoes get a spicy makeover when they're tossed with a mix of turmeric, garam masala, and red pepper flakes in this recipe for North Indian spice-roasted sweet potatoes.
Yield: 6-8 servings
  • 3 tbsp olive oil
  • 3 lb sweet potatoes, peeled and cut into 1-inch cubes
  • 1¾ tsp black mustard seeds
  • ½ tsp red pepper flakes
  • 2 tsp minced fresh ginger
  • 3 garlic cloves, minced
  • ½ jalapeno, seeded and minced
  • 1½ tsp kosher salt
  • 1 tsp ground turmeric
  • ½ tsp garam masala
  1. Heat oven to 400F.
  2. Heat the olive oil in a medium skillet. Add in the mustard seeds and red pepper flakes and cook, stirring frequently, until the mustard seeds start to pop, about 2 minutes. Turn the heat to medium-low. Stir in the ginger, garlic, and jalapeno and cook, stirring constantly, for a minute. Add the salt, turmeric, and garam masala. Cook for 1 minute, stirring constantly.
  3. Toss the potatoes with the spice mixture. Arrange in a single layer on a parchment-lined baking sheet. Bake for 30-40 minutes, until tender, stirring every 10 minutes.
Adapted slightly from Cooking Light
Nutrition Information
Serving size: ⅙ of recipe
Recipe by Joanne Eats Well With Others at