When it’s Thanksgiving, sweet potatoes are often on the menu, and when I visited Padma in Chennai, India where she was born, I experienced a delicious sweet potato dish made with a myriad of spices, cilantro and lima beans. It was delicious!
When I had her over to my house for the filming of the upcoming holiday special “Home for the Holidays”, I made it with parsley, fewer spices and cannellini beans. This is what I love about food. Try something, make it and then make it YOURS.
Sweet Potatoes and Lima Beans
Yield: 6-8 servings
- 1 ½ pounds sweet potatoes
- 1 pound frozen lima beans
- 1 ½ teaspoons vegetable oil
- 1 teaspoon black mustard seeds
- 1 teaspoon cumin seeds
- 1 dried whole red chili
- 1 onion, chopped
- 2 cloves garlic, sliced
- 1 tablespoon minced fresh ginger
- 2 tablespoons fresh-squeezed lemon or lime juice
- ½ cup fresh chopped cilantro
- Boil sweet potatoes, in enough water to just cover them, until tender, about 25 minutes.
- At the same time, in another saucepan, boil the lima beans in just enough water to cover them, about 15-20 minutes.
- Peel and dice the potatoes once they are cool enough to touch. Drain the lima beans.
- In a frying pan, heat the oil over medium heat.
- Add the mustard seeds; when they pop and start to crackle out of the pan, add the cumin, red chili, onion, garlic and ginger. Stir well and mix.
- Let the onion turn golden brown; then add the reserved lima beans and stir.
- Add the sweet potatoes.
- Mix all the ingredients well, sauté for just a few minutes more to mingle tastes evenly. Salt to taste. Add lemon juice and stir.
- Garnish by sprinkling cilantro over the top.
- Serve warm.