Ingredients

  • black mustard seeds 1 3/4 tsp black mustard seeds
  • fresh ginger 2 tsp minced fresh ginger
  • garam masala 1/2 tsp garam masala
  • garlic cloves 3 garlic cloves, minced
  • ground turmeric 1 tsp ground turmeric
  • jalapeno 1/2 jalapeno, seeded and minced
  • kosher salt 1 1/2 tsp kosher salt
  • olive oil 3 tbsp olive oil
  • red pepper flakes 1/2 tsp red pepper flakes
  • sweet potatoes 3 lb sweet potatoes, peeled and cut into 1-inch cubes
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How to make it

  1. Heat oven to 400F.
  2. Heat the olive oil in a medium skillet.
  3. Add in the mustard seeds and red pepper flakes and cook, stirring frequently, until the mustard seeds start to pop, about 2 minutes. Turn the heat to medium-low. Stir in the ginger, garlic, and jalapeno and cook, stirring constantly, for a minute.
  4. Add the salt, turmeric, and garam masala. Cook for 1 minute, stirring constantly.Toss the potatoes with the spice mixture. Arrange in a single layer on a parchment-lined baking sheet.
  5. Bake for 30-40 minutes, until tender, stirring every 10 minutes.