SLOW-ROASTED SWEET POTATOES IN TOMATO, LIME AND CARDAMON SAUCE

Once again I turn to Joanne’s blog for inspiration. Like me, she also loves Ottolenghi and adapted this recipe from his new cookbook, Flavor. His method calls for high-temperature roasting of sweet potato slices coated in maple syrup and spices. I changed things around a bit, as I am absolutely set on roasting them low and slow (after trying the method described in this post of my recent past). You can conceivably make the sauce and the potatoes days in advance to finalize the dish quickly before meal time. I served it alongside grilled chicken breasts. They worked so well together that I decided to feature both recipes in a single post.

SLOW-ROASTED SWEET POTATOES IN TOMATO, LIME & CARDAMON SAUCE
(adapted from Joanne’s blog)

for potatoes:
3 large sweet potatoes, cut crosswise into 1-inch thick rounds
olive oil to rub potatoes
salt and pepper to taste

for the sauce:
5 tbsp olive oil
2 jalapeno peppers, finely chopped
2 shallots, finely chopped
14 oz whole peeled tomatoes, blended until smooth
1 tbsp tomato paste
1 tsp sugar
1.5 tsp cardamom
1 tsp ground cumin
zest of 1 lime
1 tbsp lime juice
1 cup water
2 tsp finely chopped dill

For the sweet potatoes. Heat the oven to 300F. Rub them with oil, season lightly with salt and pepper, and slow roast for 60 to 90 minutes until tender. Set aside to cool, peel the skin off and slice it into 1 inch thick rounds to proceed with the recipe (can be made a couple of days in advance).

Make the sauce. Combine the olive oil, jalapenos, shallots, and a pinch of salt in a large saute pan over medium heat, cook for a few minutes. Add the tomatoes, tomato paste, sugar, cardamom, cumin, lime zest, and 1 tsp salt. Cook for 5 minutes so the flavors can combine, stirring frequently. Add 1 cup of water and bring to a simmer. Cook for 5 minutes.

Increase oven temperature to 425F. Add the sauce to a shallow baking dish that can hold all the potato slices in a single layer, if possible. Place the slow-roasted potatoes on top of the sauce and place in the oven for 20 minutes. Close to the end of roasting time, sprinkle dill on top. If you like a little more color development, use the broiler.

ENJOY!

to print the recipe, click here

Comments: This was absolutely delicious, and if you spread the preparation by roasting the potatoes the day before, it is a breeze to put together. I actually find myself slow-roasting sweet potatoes and saving them, still with the skin, for all sorts of uses later. Cardamon and lime in the tomato sauce? Winner combination. I intend to make a roasted tomato soup pretty soon with those basic flavors. Stay tuned. And now, as I promised, the main dish we had with these wonderful potatoes.

BONUS RECIPE

GRILLED CHICKEN BREASTS
(from the Bewitching Kitchen)

4 chicken breasts, boneless, skinless
1/3 cup olive oil
3 Tablespoons lemon juice
3 Tablespoons soy sauce
2 Tablespoons balsamic vinegar
1/8 cup brown sugar
1 tsp salt

In a bowl, stir together all ingredients, except chicken (of course). Whisk well until brown sugar is dissolved. Place chicken breasts in a ziplock bag and add the marinade. Leave it in the fridge for a minimum of 30 minutes, but if you have time allow it to sit for 4 hours or even longer.

Heat grill, and cook around 6 minutes per side. Let the chicken rest for 5 minutes, then slice on the bias, and serve, preferably with those amazing sweet potatoes.

ENJOY!

to print the recipe, click here

ONE YEAR AGO: Sweet Potatoes in Tahini Sauce

TWO YEARS AGO: 30-Hour Leg of Lamb with Mashed Sweet Potatoes

THREE YEARS AGO: Maple-Grilled Pork Tenderloin over Lemony Zucchini

FOUR YEARS AGO: Danish Rye Bread

FIVE YEARS AGO: The Best Sourdough Recipe

SIX YEARS AGO: Mini-Quiches with Duxelles and Baby Broccoli

SEVEN YEARS AGO: Quinoa and Sweet Potato Cakes

EIGHT YEARS AGO: Pumpkin Bolo de Fuba’ Cremoso

NINE YEARS AGO: Citrus-crusted Tilapia Filets

TEN YEARS AGO: Bran Muffins, not just for Hippies

ELEVEN YEARS AGO: Flourless Chocolate Cake

8 thoughts on “SLOW-ROASTED SWEET POTATOES IN TOMATO, LIME AND CARDAMON SAUCE

  1. I never would have thought to combine sweet potatoes and tomatoes. Your whole meal sounds like a delicious pairing of flavors. It was also interesting to look back to see what you posted in the past and how often sweet potatoes were made at this same time. 😊

    Like

  2. What an unexpected umami-sounding way to cook my favourite sweet potatoes ! I would never have thought adding lime or cardamom to the sauce and I really love you have blended your own tomatoes . . . ours are in season, fresh, plentiful and cheap ! I now have to think with what else it would partner well . . . thanks !

    Liked by 1 person

    • I hope you make it and love it also – make sure to take a look at Joanne’s blog for her original version, because there is additional flavoring in the potatoes and who knows, you might like it even more!

      Liked by 2 people

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