Sri Lankan Sweet Potatoes with Cardamom and Chiles

Don't be scared by the spices in this recipe! It's really quite easy and all the ingredients were found in our local grocery store.

SRI LANKAN SWEET POTATOES WITH CARDAMOM AND CHILES

adapted from Madhur Jaffrey's World Vegetarian

serves 6

Ingredients:

2 very large sweet potatoes (2 1/2 lbs)

1/4 t ground turmeric

5 T peanut oil or olive oil

3 whole dried hot (or mild) red chiles, broken into halves

2 whole cardamom pods

1 (3-inch) cinnamon stick

20 fresh curry or basil leaves

3 onions, cut into fine half rings

2 t crushed dried hot red chiles or chili flakes

1 1/2 t salt

1 1/2 T lime juice

rice

Directions:

1. Peel the sweet potatoes and cut into 3/4" chunks. Boil potatoes with the turmeric for 5 - 6 min, until sweet potatoes are tender, but still firm. Drain.

2. Heat the oil in a large skillet over medium-high heat. Add red chiles and stir until chiles darken (a matter of seconds). Add the cardamum and cinnamon. Stir once or twice and then put in curry leaves. Stir once and add onions.

3. Cook onions for 5-6 min or until they are lightly browned.

4. Add sweet potatoes and cook for 5 min.

5. Add crushed red chiles, salt, and lime juice. Stir and cook until sweet potatoes are tender to taste.

6. Remove half chiles, cinnamon, and cardamom before serving.

7. Serve with rice.