Stranger Foods

Sweet potato in tomato, lime and cardamom sauce

Serves 4 | Prep 20 mins | Cook 35 mins

Source: FLAVOUR by Ottolenghi

Ingredients

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Imperial

x0.5

4-5 medium sweet potatoes, skin on and cut widthways into 2.5 cm-thick rounds (1 kg)
2 tbsp olive oil
1½ tbsp maple syrup
½ tsp ground cardamom
½ tsp ground cumin
salt and black pepper

Tomato, Lime and Cardamom Sauce

75 ml olive oil
6 cloves garlic, finely chopped (not crushed)
2 green chillies, finely chopped (deseeded for less heat)
2 small banana shallots, finely chopped
1x 400 g tin plum tomatoes, blitzed in a food processor or blender until smooth
1 tbsp tomato paste
1½ tsp caster sugar
1½ tsp ground cardamom
1 tsp ground cumin
2 limes, finely grate the zest to get 1 tsp and juice to get 1 tbsp then cut the remainder into wedges to serve
2 tsp dill, finely chopped, to serve

Instructions

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Preheat the oven to 240°C fan.
In a large bowl, mix the sweet potatoes with the olive oil, maple syrup, cardamom, cumin, ½ teaspoon of salt and a good grind of pepper. Spread out on a large, parchment-lined baking tray, cover tightly with foil, and bake for . Remove the foil and return to the oven for . or until the rounds are cooked through and the undersides are very nicely browned (this might take longer if your sweet potato rounds are particularly large, or indeed less time if they are smaller, so do keep an eye on them).
Meanwhile, make the sauce. Put the oil, garlic, chilli and ⅛ teaspoon of salt into a large saute pan, for which you have a lid, and place on a medium heat. Fry very gently for , stirring every now and then, until the garlic is soft and fragrant (you don't want the garlic to brown or become crisp, so turn the heat down if necessary). Transfer half the oil, chilli and garlic to a small bowl, leaving the rest in the pan. Add the shallots to the same pan on a medium heat and cook for , stirring often, until soft and translucent. Add the blitzed tinned tomatoes, tomato paste, sugar, cardamom, cumin, lime zest and 1 teaspoon of salt, and cook for , stirring a few times. Add 250 ml of water and bring to a gentle simmer, then cook tor .
Transfer the sweet potatoes, browned side up, to the pan of sauce (not all of them will fit in the sauce, but that's fine, just pile them up haphazardly). Turn the heat to low, cover with a lid and continue to cook for .
Mix the dill and lime juice with the reserved chilli and garlic oil and drizzle over the sweet potatoes. Serve from the pan, with the lime wedges alongside.

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