Cumin Spiced Sweet Potato Tots
The golden (or orange) Sweet potato is one of my favourite vegetables. If you google 'sweet potato' you will be directed to a plethora of health websites that praise it as one of the vegetables we ought to have in our diet on a regular for its nutritional benefits, it's filling properties, and as one of the few carbohydrates that is actually considered good for us...
Apart for the above reasons - I love sweet potato for its delicious sweetness and ability to be paired with practically any dish.
I had two sweet potatoes in front of me - and coming up to lunch time, with little time, feeling very hungry and not having much in my fridge or pantry, I thought of turning the sweet potatoes into a meal unto itself - and paired with sour cream, it certainly was!
The cumin certainly brings out the more savoury side of the sweet potato, so that it feels more like a main meal (rather than the very sweet side like most recipes which usually team it with honey or maple syrup).
What I had in front of me was a plate of warm, mildly spiced, deliciously savoury yet sweet cubes of fulfilling joy for lunch, and the sour cream was the perfect compliment to wrap it all together!
Prep time: 4 minutes
Cooking time: 8 minutes
Serves: 2 main meals or 4 side dishes
INGREDIENTS:
2 medium sized sweet potatoes
1 tbsp corn flour
2 tspn cumin
2 tbsp olive oil
1 tbsp butter
sea salt
sour cream
DIRECTIONS:
1) Peel and chop the sweet potatoes into 3 cm (or 1.5 inch) 'cubes', about 1 cm (or 1/2 inch) thick.
2) In a bowl, mix the corn flour and cumin together. Add the sweet potato and toss it in the cumin mixture until they are all coated.
3) In a large non-stick frying pan (approx 28 cm or 11 inches in diameter), heat the olive oil and butter on medium heat until the butter is melted and starts to 'bubble'.
4) Add the sweet potatoes to the frying pain and ensure that they are evenly distributed in the pan. Turn the heat down to low-medium, cover the frying pan with a lid and cook, covered for 5 minutes.
5) After 5 minutes, remove the lid from the frying pan and flip the sweet potatoes. Cook the other side for 3 minutes, uncovered. They are cooked through when you can easily pierce the sweet potato with a knife.
6) Remove them from the pan with tongs and onto a plate. Sprinkle with sea salt and serve with sour cream on the side.
Enjoy as a main meal or as a side dish! :)
Apart for the above reasons - I love sweet potato for its delicious sweetness and ability to be paired with practically any dish.
I had two sweet potatoes in front of me - and coming up to lunch time, with little time, feeling very hungry and not having much in my fridge or pantry, I thought of turning the sweet potatoes into a meal unto itself - and paired with sour cream, it certainly was!
The cumin certainly brings out the more savoury side of the sweet potato, so that it feels more like a main meal (rather than the very sweet side like most recipes which usually team it with honey or maple syrup).
What I had in front of me was a plate of warm, mildly spiced, deliciously savoury yet sweet cubes of fulfilling joy for lunch, and the sour cream was the perfect compliment to wrap it all together!
Prep time: 4 minutes
Cooking time: 8 minutes
Serves: 2 main meals or 4 side dishes
INGREDIENTS:
2 medium sized sweet potatoes
1 tbsp corn flour
2 tspn cumin
2 tbsp olive oil
1 tbsp butter
sea salt
sour cream
DIRECTIONS:
1) Peel and chop the sweet potatoes into 3 cm (or 1.5 inch) 'cubes', about 1 cm (or 1/2 inch) thick.
2) In a bowl, mix the corn flour and cumin together. Add the sweet potato and toss it in the cumin mixture until they are all coated.
3) In a large non-stick frying pan (approx 28 cm or 11 inches in diameter), heat the olive oil and butter on medium heat until the butter is melted and starts to 'bubble'.
4) Add the sweet potatoes to the frying pain and ensure that they are evenly distributed in the pan. Turn the heat down to low-medium, cover the frying pan with a lid and cook, covered for 5 minutes.
5) After 5 minutes, remove the lid from the frying pan and flip the sweet potatoes. Cook the other side for 3 minutes, uncovered. They are cooked through when you can easily pierce the sweet potato with a knife.
6) Remove them from the pan with tongs and onto a plate. Sprinkle with sea salt and serve with sour cream on the side.
Enjoy as a main meal or as a side dish! :)
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