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Crazy-Amazing Curried Sweet Potatoes

These curried sweet potatoes are one of my all-time favorite recipes and so popular among my family and friends because of the crazy-amazing flavor.

Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings 8
Author Tess Masters

Ingredients

  • 10 cups peeled and cubed orange-flesh sweet potato 
  • 1/2 cup  extra-virgin olive oil
  • 2 teaspoons  brown mustard seeds
  • 2 tablespoons minced fresh ginger
  • 2 tablespoons finely chopped garlic
  • 2 teaspoons  ground turmeric
  • 2 teaspoons  yellow curry powder
  • 2 cups diced yellow onion
  • 1 cup finely chopped cilantro
  • 1 cup finely chopped flat-leaf parsley
  • 1 teaspoon Celtic sea salt, plus more to taste

Instructions

  1. Lightly steam the sweet potato until tender. (You don't want it too soft or it will become a mushy ball when mixed together.)
  2. Lightly steam the sweet potato until tender. (You don't want it too soft or it will become a mushy ball when mixed together.)
  3. In a large wok over medium-high heat, stir-fry the mustard seeds until they just pop. Add the ginger, garlic, turmeric, and curry powder. Stir in the onions and 1/4 teaspoon of the salt, and sauté for about 5 minutes until soft and translucent. 
  4. In a large wok over medium-high heat, stir-fry the mustard seeds until they just pop. Add the ginger, garlic, turmeric, and curry powder. Stir in the onions and 1/4 teaspoon of the salt, and sauté for about 5 minutes until soft and translucent. 
  5. Add the steamed potato, cilantro, parsley, and remaining 3/4 teaspoon of salt, and stir until well combined. 
  6. Add the steamed potato, cilantro, parsley, and remaining 3/4 teaspoon of salt, and stir until well combined. 

Recipe Notes

Photo by Trent Lanz and styling by Alicia Buszczak