ChefXi OfficialA vibrant side dish marrying the earthy sweetness of roasted sweet potatoes with the zesty, nutty crunch of a Peruvian-inspired peanut and lime tadka.
Toss the cubed sweet potatoes with olive oil, turmeric, and a pinch of salt. Spread them on a baking sheet.
Ensure the cubes are uniform for even roasting.
Roast the potatoes in a preheated oven at 400°F (200°C) until tender and slightly charred on the edges.
Flip them halfway through to get that golden crust on all sides.
While potatoes roast, heat a small pan with a splash of oil. Add mustard seeds; once they pop, add cumin seeds, peanuts, and serrano pepper.
Keep the heat medium so the peanuts toast without burning the spices.
Add the curry leaves to the pan and fry for 30 seconds until crisp, then remove from heat.
Stand back slightly as curry leaves can splatter when they hit the oil.
Transfer the roasted sweet potatoes to a serving bowl. Pour the hot peanut tadka over them.
The sizzle is where the flavor wakes up.
Drizzle with fresh lime juice and garnish with chopped cilantro before serving warm.
The lime juice cuts through the richness of the peanuts perfectly.
This dish is a tribute to the humble root, elevated through the lens of Indian tempering techniques and the bright acidity of the Andes. The key is to toast the peanuts until just shy of dark to unlock their deepest oils. If you can find actual Peruvian purple potatoes, the visual contrast with the golden turmeric is stunning. Respect the lineage of both ingredients.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
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