Appa's Spicy Sweet Potato Toasties
Fun fact, this recipe was created one fine Sunday morning when my Dad topped off his morning toast with my mum's Sweet Potato Curry.
In this recipe, we combine the sweetness from the Sweet Potatoes with the spicy flavours from the Red Chili Powder and drizzled Sriracha Hot Sauce with of course the crunchy bite from the toast. A total substitute and possibly even better than Avocado toast! *gasp, i know!*
Spicy Sweet Potato Toasties
Servings: 4 individual portion sizes
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Ingredients & Utensils
1 Non-stick Pan w/ Lid
1 Spatula
1 tablespoon of Extra Virgin Olive Oil (EVOO)
1/2 teaspoon Mustard Seeds (optional)
1 teaspoon Cumin Seeds/Jeera
1 pinch Asafoetida/Hing (optional)
1 teaspoon of CTD's Ginger & Garlic Paste
1/2 White Onion, diced
1 teaspoon Salt
1 teaspoon Red Chili Powder (adjust as per your spice level)
1 teaspoon Turmeric Powder
1/2 teaspoon Garam Masala
1/2 teaspoon Coriander Powder (optional)
1 Sweet Potato, washed, peeled & chopped into small cubes/rectangles
1-2 handful of fresh Cilantro/Coriander, roughly chopped OR 1 tablespoon Dried Parsley
1 or 2 Slice(s) of Bread, toasted
Optional Sauces: Sriracha Hot Sauce or Maggie Hot & Sweet Sauce
Let's Get Cooking!
1. In a Non-stick pan add the EVOO, Cumin Seeds/Jeera and the optional Mustard Seeds and Asafoetida. Turn the stove-top to a low heat/flame and allow these whole spices to slowly infuse with the EVOO.
Cooking Tip: This process of infusing the oil with whole spices is called tempering and can be used in any dish for various veggies, meats & fish!
2. Once the Mustard Seeds start popping and you hear the Cumin Seeds/Jeera sizzling in your Non-stick pan, add the White Onion, Salt and 1 teaspoon of CTD's Ginger & Garlic Paste. Increase the stove-top to a medium-low flame/heat. Saute this until the White Onions become glassy and transparent in colour.
3. Maintain the stove-top at a medium-low flame/heat and add the Red Chili Powder, Turmeric Powder, Garam Masala and the optional Coriander Powder. Adjust the Red Chili Powder as per your spice preference. If you don't like spice, you can completely omit the Red Chili Powder. Continue to saute this mixture for another minute.
Cooking Tip: If you're cooking with a Cast Iron Pan/Pot (like a Dutch Oven/Braiser) you will need to deglaze the pot/pan by pouring a couple of tablespoons of water and stirring with the remaining ingredients to prevent any burning at the bottom of your cooking pot/pan.
4. Now add the chopped Sweet Potato and combine all the ingredients to allow the Sweet Potatoes to marry with the earthy spices! *pure joy* Cover the cooking pot/pan with a lid and increase the stove-top to a medium-high flame/heat. The steam created by the heat will slowly cook the Sweet Potatoes. After about 3-5 minutes, remove the lid and stir the mixture. Once again, cover the cooking pot/pan and repeat this process until the Sweet Potatoes are 100% cooked.
Cooking Tip: How to check if your Sweet Potatoes are 100% cooked? If you are able to easily bite into it or cut into it with your spatula/spoon - then it is cooked.
5. Once cooked, reduce the temperature to a low simmer and at this point do a taste test! Tasting your creation is the best way for you to decide if it needs a little bit of spice, salt or if it's perfect.
6. Add the roughly chopped fresh Cilantro/Coriander or Dried Parsley.
7. Now comes the fun part - top your homemade Sweet Potato Curry on toasted slices of Bread then drizzle on some Sriracha or even Maggie Hot & Sweet Sauce! *Let me know what you thought after your first bite! *
Notes
1. Substitute any of the ingredients to your dietary preferences.
2. Remember to wash your Sweet Potatoes thoroughly, prior to peeling, cutting and using it in this dish.
3. Using a non-stick skillet/pan allows for less oil to be used, when cooking.
4. CTD's Ginger & Garlic Paste: In a food processor/blender/mortar and pestle combine 8 cloves of Garlic with 5 inch wide Ginger piece. Blend these two ingredients together with a couple of teaspoons of water. This can be stored in the fridge for up to 1 week or batch meal prepped and stored in the freezer for up to 1 month!
5. Storage: Store in glass container/tupperware in the fridge for up to 1 week, or batch meal prep and store in the freezer for up to 2 weeks! Remember to let the Sweet Potato Curry to completely cool down in the glass container/tupperware before putting it in the fridge/freezer.
Did you try this recipe?
Remember to take a picture of your delicious creation & tag me @chikkatikka.diaries on Instagram, Tik Tok and Youtube!
💜 Vidya