Cumin-Roasted Sweet Potatoes and Yam Recipe
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Buy locally grown organic ingredients, if possible
3 large sweet potatoes
1 large yam
1 teaspoon cumin seeds (jeera), freshly powdered
1/2 teaspoon garlic powder
1/2 teaspoon dried red chili flakes
1/2 teaspoon rock salt (saindhav salt), available at Indian stores
1 tablespoon olive oil, more as needed
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Sweet Potatoes (Shakarkandi): According to Ayurveda, sweet potatoes are considered a nourishing and easily digestible food. They pacify Vata and Pitta doshas while providing a good source of complex carbohydrates and dietary fiber.
Yam (Ratalu): Yam is known for its grounding properties and is considered beneficial for balancing Vata dosha. It provides sustained energy and is rich in fiber, supporting digestive health.
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Excessive consumption may lead to an increase in Kapha dosha, so it's advisable for Kapha-predominant individuals to enjoy these foods in moderation.
Recipe Serves 3-4
Directions:
Wash and peel the sweet potatoes and yams. Cut them into medium-sized pieces and place the cut pieces in the mixing bowl.
Add cumin powder, garlic powder, chili flakes, salt, and olive oil. Mix well. Cover and keep it aside for approximately 3-4 hours.
Transfer the contents of the mixing bowl to a large baking dish. Preheat the oven to 400°F and bake until just tender, approximately 50 minutes. After the first 20-30 minutes of baking, check and turn the sweet potatoes over to expose the pieces from the bottom of the baking dish and bake until soft. Enjoy.
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Ayurveda is a traditional system of wellness and is not a substitute for medical care. Content here is educational. Please consult your physician about any medical condition.