In Thailand and other Southeast-Asian countries, in addition to regular sweet potato and regular yam, purple yams are popular. Although usually deep-fried, for this recipe I decided to try baking them, which means they're healthier plus simpler to make for most North American cooks. Purple yams can be found at most Asian markets in the fall as well as some organic stores, but sweet potatoes and regular yams are just as delicious. Carrots are good mixed in too! Just toss with a little oil, add a few spices and pop in the oven for 45 minutes. So easy, so good, and it makes a beautiful side dish to any fall or winter dinner table. Guests love this dish!
- 2 sweet potatoes (peeled and cubed)
- 3-4 yams (purple or substitute 1 medium-sized regular yam, peeled and cubed)
- 1 large carrot, chopped or sliced thickly
- 3 Tbsp. coconut oil OR vegetable oil
- 1/4 to 1/2 tsp. cayenne pepper (adjust according to how spicy you want it)
- 1/4 tsp. cumin
- 1 tsp. cumin seeds (whole)
- 2 tbsp. syrup (brown rice or maple syrup)
- Garnish: salt (to taste)
- Garnish: black pepper (to taste)
- 1 handful coriander (leaves and stems, chopped fresh)
- Optional: 1 red chili (de-seeded and minced for garnish)
Preheat oven to 350 degrees.
Place chopped vegetables in a flat casserole dish, such as you would use for lasagna. Pour oil over, then sprinkle with the cumin seeds, ground cumin, and cayenne pepper. Toss well to mix.
Add 3 Tbsp. water and place dish in the oven to bake for 45 minutes.
When vegetables are soft, remove from oven. Leaving them in the baking dish, add the butter (if using) and drizzle over the syrup. Top with salt and pepper and toss well.
Do a taste-test, adding more salt if desired. Add more syrup if you prefer them sweeter. If too sweet or too salty, add a squeeze of lemon juice.
Garnish with the coriander and chili (if using), and ENJOY!