Spicy Sweet Potato Masala

Canadian recipe, canadian food, dosas recipe, Masala recipeThis recipe was originally developed with butternut squash but, to me, locally grown sweet potatoes have more depth of flavour.

Serve it over a barley risotto or gather the masala up with either chapati or Dosas made with another all Canadian product, chick pea flour (a.k.a. besan) and fabulous buckwheat flour from Quebec.

  • 2 large sweet potatoes, peeled and cut into 1” (2/5 cm) cubes
  • 1 tbsp (15 mL) unsalted butter
  • 1 medium sized cooking onion, minced
  • 1 garlic clove, minced
  • 1 tsp (5 mL) cumin seeds
  • ½ tsp (2 mL) black mustard seeds*
  • 1 “ (2.5 cm) piece, gresh ginger, grated
  • 1 tsp (5 mL) garam masala*
  • ½ tsp (2mL) salt
  • ½ cup (125 mL) chicken or vegetable stock
  • ¼ cup (60 mL) tomato sauce
  • 1 green onion, minced

Melt the unsalted butter in a large skillet. Sauté the onion and garlic until softened and beginning to brown; about 5 minutes.

Stir in the cumin seeds, black mustard seeds, ginger, garam masala, and salt; stir and cook for 1 minute.

Add the sweet potatoes to the onion mixture and mix well.  Add the stock and tomato sauce; cover and simmer over medium-low heat till the sweet potatoes are soft, about 15 minutes.  Keep warm till serving.

To serve, place a spoonful of the masala in the centre of each warm dosa.  Toss a few minced green onions on top, fold over and pass the chutney.

Makes 6 servings

*Both black mustard seeds and Garam masala, the classic aromatic Indian spice blend, can be found at Asian markets across Canada.

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Author: Anita

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