I like the surprising blend of sweet potato with ginger and chili pepper.
Recipe information
Yield
serves 6
Ingredients
2 onions, chopped
2 tablespoons vegetable or extra-virgin olive oil
2 cloves garlic, crushed
3 tomatoes, peeled and chopped
1/2 teaspoon ginger
2 pounds sweet potatoes, peeled and cut into 1-inch cubes
Pinch of ground chili pepper (optional)
Salt
Preparation
Step 1
Fry the onions in the oil till soft. Add garlic, and when the aroma rises, add the tomatoes and ginger.
Step 2
Put in the sweet potatoes and add 1 1/2 cups water—or enough to half-cover the potatoes. Add chili pepper and salt. Cook, uncovered, for 15 minutes, or until the potatoes are tender and the liquid has almost disappeared, turning the potatoes over.
Step 3
Serve hot or cold.
