Ingredients:

• 4 lbs. of sweet potatoes
• 2 Tbsp. canola oil
• 1/2 tsp. mustard seeds
• 2 small, green serrano chilies, chopped (or 1 small jalapeño, OR 1.5 Tbsp. chili powder)
• 1 medium red onion (about 1.5 cups), finely chopped
• 1 tsp. finely grated fresh ginger (about a 2-inch piece)
• 1/2 tsp. ground turmeric
• 3/4 tsp. salt
• 2 Tbsp. lemon juice
• Cilantro

Directions:

1. Peel and dice the sweet potatoes into once-inch cubes.
2. Boil the cubed sweet potatoes under tender.
3. When done, rinse the sweet potatoes under cool water so that they don’t continue cooking amongst each other. Put cooled sweet potatoes to the side.
4. Heat the canola oil in a pan. When you can hold your hand over the pan and feel the heat, add the mustard seeds.
5. After about a minute, put in the chilies and brown them.
6. Once the chilies are brown, add the onions and ginger. Sauté everything until the onions start to caramelize (about 5 minutes)
7. Add the turmeric and remove from the heat
8. Put the caramelized onion mixture into a big bowl with the sweet potatoes. Mix everything together and then let the sweet potatoes sit with a lid over the bowl to allow the flavor to be absorbed.
9. Sprinkle the potatoes with lemon juice and serve.

Note:

Recipe modified from (Jenny’s yoga friend) Jesse Reilly’s recipe.