I love warm spices. They always seem to find their way into my recipes in some form or another. I use cinnamon in almost everything. As I developed a taste for other spices, I discovered that I loved curries and stews with warm spices as well. I think savory applications of spices are my favorite simply because they offer unique depths of flavor. I love how the addition of spices to a simple chili or stew can create so much aromatic flavor.
One of my favorite foods in the fall and winter is sweet potato. Sweet potato is always known for its ability to carry sweet spices in desserts. I wanted to add spices to sweet potatoes this time in a more savory way. The blend that I created is nothing extraordinary, but it creates a wonderful combination of smoke, earthiness, and sweetness. The flavors are wonderful when mixed with the mellow sweetness of the potatoes. I added some bitter beet greens and sweet onions into the mixture as well. The simple blend of veggies is a wonderful meal on its own or can be served with a bread or grain of your choice.
I didn’t create my own garam masala, but definitely do so if you’re feeling up to the challenge. One of these days, I’d like to create my own spice blends. I’ve heard that fresh whole spices ground at home are the best. In addition to these spices tasting great, they also offer some wonderful medicinal properties (especially that turmeric). This mixture would also be a great breakfast to avoid any sugar crash during your day. Also, it would make a fabulous side dish for Thanksgiving. Just throwing that out there (it is next month, after all). Enjoy and feel good about it!
Spiced Sweet Potato and Greens
Yield: About 4 Servings
Free from: Gluten*, Soy, Nuts, Grains
- 3 sweet potatoes, peeled and cubed
- 1 bunch fresh greens, washed and chopped loosely (I used beet greens)
- 1 small sweet onion, sliced
- About 3 Tb coconut oil, for cooking
- 1 Tb grated fresh ginger
- 1 tsp turmeric
- 1 tsp garlic powder
- 2 tsp garam masala
- 1 tsp smoked paprika
- 1/2 tsp coriander powder
- 2 tsp cumin seeds
- salt and pepper, to taste
Serve with bread or grain of choice, optional
- In a medium stock pot, bring enough water to cover the sweet potato cubes to a boil with a handful of salt.
- Boil the sweet potatoes for about 20 minutes or until fork tender.
- Shut the heat off, cover, and set aside
- In a large skillet, heat the coconut oil over medium low heat until it melts.
- Add all the spices to the pan and toss using a wooden spoon in the oil to cook for about 2 minutes.
- Add the onion slices to the pan and saute for about 4 minutes or until soft and translucent. They should be coated in the spices and have a lovely color.
- Add the greens to the pan and saute for about 1-2 minutes or until just wilted.
- Drain the sweet potatoes but reserve a few tablespoons of cooking water and add them to the pan.
- Turn the heat up to medium and season the mixture with salt and pepper to taste.
- Coat the sweet potato in the veggies and spice mixture thoroughly but make sure to maintain their chunky texture (unless you’d like more of a mash consistency).
- Turn off the heat and serve with bread or grain of your choice, if desired.