One of my favorite sweet potato recipe is the one my mom used to make. She would cook the potatoes first in a pot and then pan fry them in ghee. This recipe is a modified version of the original. I have modified the recipe by baking the sweet potato in the oven first and then pan frying it in ghee with brown sugar to give it some crunch on the outside and soft on the inside. The use of oven or range is not commonplace in India even today and hence cooking is done without using an oven.
The other recipe that was my favorite is made with Guava fruit. The curry is made with various spices and jaggery to give it a sweet taste. Jaggery is available in Indian grocery stores and is normally manufactured from either sugar cane or date palms. The guava curry comes out sweet and sour and tastes awesome with some freshly made chappati or roti (very thin flat bread made with chappati flour that is available in Indian grocery stores). By the way, I am planning a post of how to make chappati (thin flat bread). Luckily, I a video of my mom making chappati. You will be amazed at how she cooks the chappati on a hot stove and handles it with her bare hands.
There are lots of other veggies that I am planning to make that are unique to India/Asia like Turai as seen in the photo below (it is to the right of the eggplant) at a vegetable market in Mumbai, India. The vegetable is made by peeling the skin of the vegetable and chopping them into 1 inch pieces and frying them with a few spices. It is very easy to make and is available in Asian and Indian grocery stores. Also, the skin can be used to make a fiery hot chutney that can be eaten with some crusted bread or along with your meals. Yum!!
Caramelized Sweet Potato
3 medium sweet potatoes
2 tablespoons brown sugar
2 tablespoons ghee (clarified butter)
Pre-heat oven to 425°F. Cover a deep oven proof pan with foil. Rinse the potatoes in cold water and place in the pan. Cover with foil and let it bake for 45-55 minutes. Turn the potatoes after 30 minutes so it bakes on both sides.
Take the potatoes out of the oven and cut into rounds 1 inch thick. In a non-stick pan, heat the ghee on medium heat for 1 minute. Sprinkle some brown sugar till it covers the pan and place the potato rounds till they cover the pan and cook for 4 minutes on each side (total of 8 minutes per batch) or until the sugar starts caramelizing. You will need to repeat the process as you need to cook the potatoes in batches in a single layer.