From “Vij’s Elegant & Inspired Indian Cuisine,” by Vikram Vij (Douglas & McIntyre). Serves 6.
Ingredients
1 1/2 pounds sweet potatoes, in 1 1/2-inch or 2-inch pieces
1/3 cup demerara sugar
3 tablespoons ghee or clarified butter (see below), melted
1/2 teaspoon turmeric
1/2 tablespoon salt
1/2 teaspoon ground cayenne pepper
Directions
Preheat the oven to 350 degrees. In a mixing bowl, combine sweet potatoes, sugar, ghee, turmeric, salt and cayenne. Stir well and make sure potatoes are well covered in the spice mixture. Pour potatoes onto a baking tray, cover with aluminum foil and bake for 20 minutes.
Carefully remove the tray from the oven and remove the foil. Lightly stir potatoes to distribute ghee and sugar evenly. Poke sweet potato with a knife to see if it is cooked. If sweet potato is still slightly raw in the middle, replace aluminum foil and bake for another 5 minutes. Be very careful not to overcook sweet potatoes. Remove sweet potatoes from the oven. Uncover immediately and stir carefully.
To make ghee: Slowly melt 1 pound unsalted butter over medium-low heat, allowing solids to settle to the bottom. Allow to cool 15 minutes, then strain clear oils through cheesecloth. You’ll have about 1 1/2cups, which you can store in the fridge for several weeks.
