Occasionally, it is the sauce that makes the dish, it really does not matter what is in the sauce. These absolutely delicious sauces can be poured over, baked with or stewed with practically anything, meat or vegetable, and really what you are craving is the sauce. This dish is all about the sauce, potent, fresh and delicious. The combination of flavors, bright tomatoes, cardamom and tangy limes make this sauce lip-smacking good. The caramelized sweet potatoes add a wonderful softness to the dish. I recently added this new volume by Ottolenghi to my collection, and this was the recipe that popped out at me. This book is approximately called Flavour, the recipes, like this one are tongue tingling goodness. You will see me cook from here soon.
For more wonderful recipes from this cookbook, click here.
For the potatoes:
1 lb sweet potatoes, peeled and cut into circles about 1/2 inch thick
2 tablespoons olive oil
1 1/2 tablespoons maple syrup or honey
1/2 teaspoon ground cardamom
1/2 teaspoon ground cumin
Salt and pepper to taste
For the tomato, lime and cardamom sauce:
2 tablespoons olive oil
6 garlic cloves, minced
2 green chilies, minced, or to taste
2 shallots, minced
1 small can, 13.5 oz tomatoes, puréed in a blender to a smooth sauce
1 tablespoon tomato paste
1 1/2 teaspoons sugar
1 1/2 teaspoons ground cardamom
1 teaspoon ground cumin
Salt and pepper to taste
Zest of 2-3 limes
Juice of 2-3 limes
1 teaspoon dill, minced
To roast the potatoes:
Heat the oven to 375°F.
Mix all the ingredients for the sweet potatoes. Layer them on a lined baking sheet and roast for 30-45 minutes till cooked through and crisp on the outside. Remove and set aside.
To make the tomato, lime and cardamom sauce:
Add the oil, garlic, chilli, and salt in a large flat sauté pan. Cook on medium heat till the garlic is soft, do not crisp or brown. Remove half the mix and set aside.
Add the shallots and cook on medium low till they are soft and translucent, again do not brown. Add the tomatoes, tomato paste, sugar, cardamom, cumin, lime zest salt and pepper. Bring to a simmer and cook for about 10 minutes till the tomato thickens to a sauce, like for pasta. Taste and adjust fpr salt and other flavorings. This should be a bright and tart sauce packed with flavor.
Add a touch of water, layer the roasted sweet potatoes, as much as possible in a single layer, but if they do not fit you can form a second layer. Cover and gently simmer for 10 minutes. Squeeze in the lime juice and sprinkle the chopped dill and the sautéed garlic that was set aside from earlier. Serve immediately, in the pan preferred, or moved into a large shallow bowl that can accommodate all the potatoes in a single layer. Serve as a side or as an appetizer with a bread like pita or naan.