Potatoes and my family are best described as long lost lovers. Sweet or regular, potatoes are the most loved vegetable by my husband. The smell of roasted potatoes is so addictive and so hypnotizing, that even the non-hungry are drawn to the kitchen. My preference for potatoes still exists, but I have given them the last preference since quite a few years now, thanks to my on-and-off carb-free diets. One more reason- my mum. She would include potatoes in our meals atleast once in a week; stir-fried, and not deep-fried. Deep-fried potatoes were and continue to be quite a rarity in my mum’s house even today. My mum teaches, and so I follow.
You can use even yams in this recipe. They work well too.
- 2 medium sized Sweet potatoes, washed well and dried
- 2 medium red onions, chopped finely
- 4-5 cloves of garlic, chopped finely
- 2-3 small green chilies, chopped finely
- 2 slices of toasted (whole wheat) bread, crumbed
- Fresh black pepper
- 1 tbspn vegetable oil (or any odorless oil)
– Preheat your oven to 250 C,
– Wrap your sweet potatoes in aluminium foil, place them on a baking sheet/tray and roast them for 30-40 minutes till they are soft
– Meanwhile cook your stuffing. Start by heating up half a tbspn of oil in a heavy bottom dish. Add the chopped garlic and chillies, cook for a min; and add the onions and cook till they are almost translucent.
– Take the mixture out of the pan, and cook your breadcrumbs in the same pan. Add this to the onion-mixture. Season the mixture.
– After the sweet potatoes roast thoroughly, slit them horizontally, make a cavern and fill up with this mixture.
– The potato pieces left out when you make the cavern can be made into a mash by adding milk. (season as you like)
I do not add salt to the sweet potatoes while roasting or even later, as I find the natural salts good enough. But you could add some.