Get ready to transform your ordinary side dish into an extraordinary culinary experience that will transport your taste buds straight to flavor paradise! These Coconut Cardamom Sweet Potatoes are not just a recipe; they're a magical fusion of creamy, aromatic, and perfectly caramelized goodness that will make your dinner guests wonder about your secret cooking skills. With just a few simple ingredients, you'll create a dish that's both luxuriously indulgent and surprisingly easy to prepare.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 4 sweet potatoes, peeled and cubed
- 1 can coconut milk
- 1 teaspoon ground cardamom
- 1 tablespoon brown sugar
- Salt to taste
Instructions
- Preheat the oven to 425°F (218°C), ensuring the rack is positioned in the middle of the oven for even cooking.
- Wash and peel the sweet potatoes, then carefully cube them into approximately 1-inch uniform pieces to ensure consistent cooking.
- In a large mixing bowl, combine the cubed sweet potatoes with the coconut milk, stirring gently to coat each piece evenly.
- Sprinkle ground cardamom, brown sugar, and salt over the sweet potatoes, using your hands or a spatula to mix thoroughly and distribute the seasonings.
- Transfer the seasoned sweet potatoes to a large baking dish or sheet pan, spreading them in a single layer to prevent overcrowding and ensure proper caramelization.
- Place the baking dish in the preheated oven and roast for 25-30 minutes, stirring once halfway through to promote even browning and prevent sticking.
- Check the sweet potatoes for doneness by piercing with a fork; they should be tender and slightly caramelized on the edges.
- Remove from the oven and let rest for 5 minutes to allow the flavors to meld and the coconut milk to be absorbed.
- Serve hot as a side dish, optionally garnishing with fresh chopped cilantro or toasted coconut flakes for added texture and flavor.
Tips
- Cut sweet potatoes uniformly to ensure even cooking and consistent texture.
- Use full-fat coconut milk for a richer, more creamy result.
- Don't overcrowd the baking pan - give the sweet potatoes space to caramelize beautifully.
- Stir halfway through cooking to promote even browning and prevent sticking.
- For extra flavor, consider toasting the cardamom briefly in a dry pan before adding to enhance its aromatic qualities.
- Let the dish rest for 5 minutes after cooking to allow flavors to meld and coconut milk to be fully absorbed.
- Optional garnishes like fresh cilantro or toasted coconut flakes can elevate the dish's visual appeal and add extra texture.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 3g
Fat: 12g
Saturated Fat: 10g
Cholesterol: 0mg
