Savory Sweet Potatoes with Coconut Milk
These Savory Sweet Potatoes with Coconut Milk are an Indian-inspired side dish of stir fry ginger, garlic and cumin with sweet potatoes simmered in a coconut flavor!
Equipment
- Skillet
Ingredients
- 1 tbsp refined coconut oil
- 2 medium sweet potatoes diced
- 1 medium thumb ginger grated
- ½ tsp pink salt
- 2 tsp fresh garlic minced
- 1 tsp cumin seed powder
- 1 medium white onion diced
- 1 cup full-fat, canned coconut milk
Instructions
- Heat the oil over medium heat on the stovetop and add in the garlic, onion, cumin seed powder, ginger and salt. Stir it around until it is sizzling and add in the rest of the ingredients (coconut milk and potatoes).
- Keep stirring around until everything is incorporated.
- Turn heat to low and cover the pot with a lid to let it simmer. Let it sit for a half hour and stir it every 5 minutes.
- The coconut milk should be completely absorbed into the potatoes and there should not be liquid in the pot. This is how you know they are done.
- Serve hot!
Notes
-
Storage
- Store in an airtight container in the refrigerator for up to three days.