Edible Michiana Holiday 2022

EAST AFRICAN SWEET POTATOES WITH COCONUT MILK Serves 6–8 This recipe was inspired by a dish described by Johari Lweno during our discussion about Black food traditions. In her home country of Tanzania, root vegetables such as sweet potatoes and cassava are eaten for breakfast, as well as other meals throughout the day. Sweet potatoes with coconut milk are a favorite meal to break the fast during Ramadan. At once comforting and original, this combination of flavors makes for a great update to an American holiday staple. 5 medium sweet potatoes, (3 to 4 pounds) 1 14-ounce can full-fat coconut milk, divided 1 cup water ½ teaspoon ground cardamom, plus more for serving ¼ cup maple syrup ½ teaspoon salt cup chopped pecans, optional Wash and peel the sweet potatoes and slice them into ½-inch rounds. Rinse the cut rounds. Heat a wide saucepan over medium-high heat. Add the sweet potatoes, half the coconut milk and water. Bring to a boil, lower the heat to medium, cover and cook for 10 minutes. Add the cardamom, maple syrup and salt. Continue simmering, covered, for 5 minutes. Add the remainder of the coconut milk and simmer with the lid off until the sweet potatoes are tender and easily pierced with a fork, about 3 minutes. Move the sweet potatoes with a slotted spoon to a serving dish. Continue cooking the coconut sauce until it has thickened and reduced by half. Let the sauce cool briefly, then pour over the sweet potatoes. Sprinkle with a small

pinch of cardamom and chopped pecans if desired. Serve warm or at room temperature.

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