I have to say that my first inclination when it comes to the gorgeous yam is not to smother it with tomatoes, paprika, or cayenne pepper.
Probably has a lot to do with the whole food sensitivity thing (stupid nightshade intolerance), and the fact that sweet potatoes were seen as a replacement to the things-I-couldn’t-have.
This whole sweet potato smothered with tomatoes, chickpeas, and spices was her idea.
I think it took my brain a bit to adjust to the flavor combinations.
Sweet potato and tomatoes aren’t intentionally combined in my kitchen. Unless, of course, you count sweet potato fries and ketchup. In which case, that happens a bit more occasionally.
The clove also took my taste buds a bit by surprise. Not a spice we use often.
I think the last time I did, it ended fairly crappily. Think pumpkin spice refrigerator oats—minus the cinnamon—with a heck of a lot of clove.
By the third bite, I was into it.
By the tenth bite, I was stuffed to the gills.
Who knew this was such a filling meal?!
Smothered Sweet Potatoes
- 2 medium to large yams
- 1 tbs oil safflower, canola, coconut
- 1/2 red onion chopped
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 tsp ground cloves
- 1 tsp paprika
- dash cayenne pepper
- 1/2 tsp grey sea salt or regular
- 1 15-oz can diced tomatoes
- 2 tbs tomato paste
- 1/2 cup vegetable broth
- 1 15-oz can chickpeas or garbanzo beans
- 1-2 tsp parsley for garnish
Bake the sweet potatoes. If cooking in the microwave, cook approximately 6 minutes, turn over and cook for another 4-6 minutes. If using a conventional oven, preheat the oven to 400˚F, place on a baking sheet and bake for 45 minutes to an hour. Either way, sweet potato should be fork tender.
Heat oil in a medium-large saucepan over medium heat. Add onions and sautee until translucent, approximately 3-5 minutes.
Add cumin, coriander, cloves, paprika, cayenne pepper, and salt. Sautee for another 2-3 minutes.
Add tomatoes, tomato paste, and vegetable broth. Stir to combine.
Add chickpeas and bring to a boil.
Reduce heat and simmer for 15 minutes, stirring occasionally.
Remove from heat. Split open sweet potatoes, and spoon chickpea and tomato mixture over top.
Garnish with parsley.