Farm to Table - Sweet Potatoes

My favorite meals are the ones that I create from my garden. This is the first year that I have tried my hand in growing sweet potatoes. Though I was skeptical about growing my own sweet potato slips from tubers (more on that subject in the spring), in the end, I have been very happy to harvest them and create meals around the harvest. Since Thanksgiving, I have been harvesting sweet potatoes and serving them with the meals at least twice a week. Sweet potatoes are not just for Thanksgiving meals. They are rich in vitamin A, beta-carotene, iron, potassium and niacin. They are one of the super foods. I hope you incorporate sweet potatoes in your diet as well.

I like to have more color in my plate. 

Harvesting the last of the sweet potatoes

Part of my harvest was washed, peeled and cut into pieces.

Spice mix was prepared with black pepper, cayenne, paprika, garlic powder, roasted cumin powder, turmeric, salt and a touch of sugar.

Spice mix was added to the sweet potato pieces and mixed in with olive oil.

Roasted in the oven for 15 -20 minutes at 375 degrees F.

Served with black rice and yogurt with a sprinkle of roasted cumin powder, cayenne and a pinch of salt. Yum!!!

For more memorable centerpieces, tablescapes, and recipes (including vegetarian, gluten free and vegan recipes), please check out my books, Entertaining From an Ethnic Indian Kitchen and Trader Joe's Simply Indian at my website komalinunna.com.

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