Fresh ginger and yellow mustard seeds make these sweet potatoes much more worldly than their candied incarnations. The cilantro takes them in an unexpected but very welcome direction.
Recipe information
Total Time
45 min
Yield
Makes 8 servings
Ingredients
3 1/2 pounds sweet potatoes, peeled and cut crosswise into 1/4-inch-thick sticks
2 garlic cloves, finely chopped
1 tablespoon finely chopped peeled fresh ginger
6 tablespoons olive oil
1 tablespoon yellow mustard seeds
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper
1/2 cup chopped fresh cilantro
Special Equipment
a large (11-inch) collapsible steamer basket
Preparation
Step 1
Steam potatoes in steamer basket set over boiling water in a 12-inch-wide pot, covered, until tender, 5 to 6 minutes. Transfer carefully to a platter with a wide spatula to avoid breaking sticks.
Step 2
While potatoes steam, cook garlic and ginger in oil in a 10-inch heavy skillet over moderately low heat, stirring, until oil begins to sizzle, about 1 minute, then add mustard seeds, salt, and pepper and cook, stirring, until garlic is pale golden, 1 to 2 minutes. Spoon hot oil mixture over potatoes and sprinkle with cilantro.
