Garam Masala Spiced Sweet Potato Wedges Recipes

GARAM MASALA SPICED SWEET POTATO WEDGES

Steps:

• 1. Preheat oven to 425°F. Combine RawSpiceBar's Punjabi Garam Masala spices and sea salt.
• 2. Cut potatoes lengthwise into 1-inch wedges. Toss wedges with oil and spices in a large bowl.
• 3. Transfer coated potatoes to roasting pan and roast in middle of oven, about 25 minutes. Turn over wedges and continue roasting until tender and turned slightly golden, about 15 minutes. Serve and enjoy.

SWEET POTATO FRIES

Steps:

• Preheat the oven to 450 degrees F.
• In a small bowl, toss together 1 rounded teaspoon of salt, garam masala, cumin and some freshly ground black pepper to taste.
• Add the sweet potatoes to a large bowl, drizzle with enough olive oil to coat, and sprinkle with the spice rub. Toss well to coat evenly.
• Pour the sweet potatoes out onto a parchment paper-lined baking sheet or a baking rack, making sure all the pieces are evenly spaced. Bake 30 to 35 minutes, flipping halfway through. Remove the potatoes from the baking sheet and serve immediately.
• Combine the cinnamon sticks, cloves, green cardamom seeds, black cardamom seeds, if using, in a spice grinder or coffee grinder and grind until fine. Store the spice mix in an airtight container away from direct sunlight.

GARAM MASALA SPICED SWEET POTATO WEDGES

Steps:

• 1. Preheat oven to 425°F. Combine RawSpiceBar's Punjabi Garam Masala spices and sea salt. 2. Cut potatoes lengthwise into 1-inch wedges. Toss wedges with oil and spices in a large bowl. 3. Transfer coated potatoes to roasting pan and roast in middle of oven, about 25 minutes. Turn over wedges and continue roasting until tender and turned slightly golden, about 15 minutes. Serve and enjoy.

SWEET POTATOES WITH SOUR CREAM AND PECANS

Steps:

• Heat oven to 350 degrees. If your coconut oil is solid, place it in a small saucepan over low heat. Let it melt, stirring with a wooden spoon. (No need to heat liquid coconut oil or olive oil.)
• Cut each sweet potato in half lengthwise, then slice each half lengthwise into 3 or 4 wedges, about 3/4-inch thick.
• Put the sweet potato wedges in a large bowl and add the coconut oil, garam masala, 3/4 teaspoon salt and the pinch of pepper, tossing everything so the potatoes are well coated.
• Spread the potatoes in an even layer on a large baking sheet. (Lining the pan with parchment paper will make clean up easier, but it's not necessary.) Roast, using tongs to carefully turn the potatoes after 30 minutes, until soft and caramelized, about 1 hour.
• While the sweet potatoes are roasting, make the lime sour cream: In a small bowl, whisk together sour cream, lime juice and a pinch of salt. Whisk in enough milk (by the teaspoon) to make a pourable sauce. It should be a bit thicker than heavy cream. Taste and add more salt and lime juice as needed. Set aside.
• Once the sweet potatoes are done but still hot on the baking sheet, sprinkle lime zest all over them. (Adding the zest to the hot potatoes brings out the lime flavor.)
• Using tongs or a large serving spoon, arrange sweet potatoes on serving platter. Drizzle the sour cream mixture all over the potatoes, and sprinkle toasted pecans on top. Squeeze more lime juice on top if you like. Serve hot or warm.

SWEET POTATO AND CHICKPEA MASALA

Steps:

• Melt ghee with oil in a large skillet over medium heat. Saute ginger and garlic in the ghee mixture until aromatic and lightly browned, about 5 minutes. Add onion; continue to saute until the onion is soft and translucent, about 5 minutes more.
• Mix curry powder, cumin, coriander, chili powder, garam masala, and turmeric together in a bowl; add to the skillet and stir. Stir enough water into the skillet to get the mixture to be paste-like; cook to let the flavors intensify for about 30 seconds.
• Stir sweet potato, chickpeas, 1 cup water, and salt into the mixture in the skillet; cook at a simmer until the sweet potato is just tender, about 10 minutes. Thin the mixture with more water if too thick.
• Stir tomatoes into the sweet potato mixture, bring to a boil, and cook until the liquid reduces to a thick gravy, about 5 minutes. Garnish with cilantro.

EASY GARAM MASALA

Steps:

• Mix cumin, coriander, cardamom, pepper, cinnamon, cloves, and nutmeg in a bowl. Place mix in an airtight container, and store in a cool, dry place.

GARAM MASALA SWEET POTATO CHIPS

Steps:

• Preheat oven to 300.
• Line baking sheets with parchment paper.
• Slice (unpeeled) washed potatoes on thinnest setting using mandolin. Using a mandolin will produce wafers that are the same thickness.
• Toss slices in EVOO.
• Lay slices in a single layer on sheets. Sprinkle sugar over them lightly, sprinkle garam masala.
• Bake 30-40 minutes or until crisp. Allow to cool.
• Place in air tight container with silica packets or a rice sock. This helps to keep them crisp and avoid absorbing moisture from air and getting soggy.