Sweet Potato Masala

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We got our first snow yesterday – so it’s the perfect time of year to share this cozy recipe! When I lived in Colorado, there was a Nepali restaurant that my brother and I lovedd! A couple days a week their buffet was vegetarian and we would always go and get their sweet potato tikka masala. I’ve been wanting to try to make my own for the last couple years because I miss it so much. Most recipes I looked up added in chickpeas or lentils but the one at the restaurant was just big chunks of super soft sweet potato and it was SO GOOD. My boyfriend helped me put together this recipe and it’s the perfect cold weather meal. Just spicy enough to warm you up!

Ingredients needed for Sweet Potato Masala:

• sweet potatoes
• extra virgin olive oil
• garam masala
• garlic powder
• onion powder
• paprika
• cumin
• crushed red pepper
• ground ginger
• turmeric
• chili powder
• kosher salt
• fresh ginger
• garlic
• yellow onion 
• whole peeled tomatoes (I’d recommend San Marzano or Bianco DiNapoli if you can get them)
• butter 
• heavy cream
• greek yogurt
• limes
• naan
• basmati rice

*If you’re looking for a vegan recipe, you can exchange the heavy cream and greek yogurt for some coconut milk.

*You can also make a smoother version by roasting the sweet potato separately as listed below then adding all of the other ingredients to the sauce pot as listed below and removing it and pureeing it before adding it back to the pot and adding in the heavy cream and sweet potatoes. (Rather than making the paste separately, onion and tomatoes separately.)

*If you want yours a bit thinner, add a bit of vegetable or chicken stock.

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Sweet Potato Masala

Ingredients

Sweet Potatoes

• 2 large sweet potatoes
• 3 tbsp extra virgin olive oil
• 1 1/2 tbsp garam masala
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• 3/4 tsp crushed red pepper
• 1/2 tsp ground ginger
• 1/2 tsp turmeric
• 1/2 tsp chili powder
• salt to taste

Curry Paste

• 2" piece of ginger
• 3 cloves garlic
• 1 tsp garam masala
• 1/2 tsp paprika
• 1/2 tsp cumin
• 1/4 tsp crushed red pepper
• 1/4 tsp chili powder
• 1/4 tsp turmeric
• salt to taste
• extra virgin olive oil (as needed)

Sweet Potato Masala

• roasted sweet potatoes (see above)
• curry paste (see above)
• 1/2 large yellow onion
• 14 oz whole peeled tomatoes (I’d recommend San Marzano or Bianco Dinapoli if you can get them)
• 2 tbsp butter
• 1/2 tbsp extra virgin olive oil
• 1 cup heavy cream
• 1/4 cup greek yogurt
• salt to taste
• juice of 1 lime
• extra limes for garnish, cut in wedges
• fresh cilantro for garnish
• naan
• basmati rice

Instructions

Sweet Potatoes

1. Preheat oven to 375º.

2. Peel and chop sweet potatoes into 1” cubes and put in large bowl.

3. Add extra virgin olive oil, garam masala, garlic powder, onion powder, paprika, crushed red pepper, ground ginger, turmeric, chili powder, and salt to sweet potatoes and mix until sweet potatoes are coated.

4. Spread out in single layer on parchment paper lined baking sheets.

5. Bake for about 35 minutes until soft.

Curry Paste

1. Roughly chop ginger.

2. Crush garlic cloves.

3. Add ginger, garlic, garam masala, paprika, cumin, crushed red pepper, chili powder, turmeric, salt to taste to food processor and blend.

4. Add olive oil as needed to make into a paste as blending.

Sweet Potato Masala

1. Small dice onion.

2. Put tomatoes in food processor and blend until smooth.

3. Add 2 tbsp butter and 1/2 tbsp oil to large sauce pot over medium-low heat and let butter melt.

4. Add curry paste and stir to incorporate.

5. Let cook for 3-4 minutes until toasted and fragrant – stirring on and off.

6. Add pureed tomatoes and turn up to medium heat.

7. Stir and scrape bottom of pot.

8. Bring to a simmer then add heavy cream and roasted sweet potatoes.

9. Bring to a simmer and cook for about 10 minutes.

10. Add greek yogurt and lime juice and salt to taste.

11. Serve immediately with basmati rice, naan, chopped fresh cilantro and a lime wedge.