Sweet Potatoes Calcutta



Sweet potatoes, oh sweet potatoes, what else can I do with you? 

We have gotten a plethora of sweet potatoes in our Community Supported Agriculture (CSA) box this year. Typically, these kinds of root vegetables can last quite a long time in a cool, dark pantry. However, I live in a condo building that is never cool, meaning I need to use these up much quicker – usually within a week. I have steamed them, and mashed them, and put them in a stew. And yet my cupboard still contains sweet potatoes.

So, I turned to my favorite potato recipe and decided to substitute sweet potatoes for it. WOW! I’m so glad I did! 

I braised the sweet potatoes in a broth with traditional Indian spices. I also added some shredded kale and frozen peas. The recipe is below, and I think you’re going to love it. Plus, sweet potatoes cook quicker than regular potatoes, so this comes together in under 30 minutes. 



This week, we are getting our last veggie box of the season. I’m often asked what we could possibly get in a veggie box in the middle of December in Minnesota. Mostly root vegetables and winter squash! A couple of weeks ago, we also got some beautiful flowering kale that I still need to do something with… Any ideas?? 


I was never a big fan of meatloaf when I ate meat. And as a vegetarian, I’ve never been a big fan of lentil loafs either. However, I must say this lentil loaf is frickin’ fantastic! It’s called Glazed Lentil Walnut Apple Loaf. It’s made with apple butter (a.k.a. my new obsession). Seriously mouthwatering and perfect for serving a crowd. 

With it, I served mashed winter squash with a dollop of apple butter. Oh my. I need a moment. The sweet apple butter blended perfectly with the flavor of the squash. I will take this comfort food over the less nutritious mashed potatoes and gravy any day.

Have you made apple butter? What ways have you used it?

Sweet Potatoes Calcutta
Serves 4
Sweet potatoes are spiced with traditional Indian spices to create a comforting autumn main dish.
Total Time
30 min
Total Time
30 min
261 calories
51 g
0 g
4 g
7 g
0 g
401 g
151 g
12 g
0 g
4 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 261
Calories from Fat 37
% Daily Value *
Total Fat 4g
Saturated Fat 0g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 0mg
Sodium 151mg
Total Carbohydrates 51g
Dietary Fiber 9g
Sugars 12g
Protein 7g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1 teaspoon ground cumin
  2. 1/2 teaspoon turmeric
  3. 1/2 teaspoon dry mustard
  4. 1/2 teaspoon ground cardamom
  5. 1/4 teaspoon ground ginger
  6. 1/4 teaspoon ground cloves
  7. 1/4 teaspoon ground cinnamon
  8. 1/4 teaspoon pepper
  9. 1 tablespoon oil
  10. 2 cups onion, chopped
  11. 4 cloves garlic, chopped
  12. 1 1/2 pounds sweet potatoes, peeled, cut into 1-inch cubes
  13. 2 cups kale, shredded
  14. 1 cup peas, frozen
  15. 1 1/4 cups water
  1. Combine cumin, turmeric, mustard, cardamom, ginger, cloves, cinnamon, and pepper in a small bowl and set aside.
  2. Heat oil in a large skillet over medium heat. Add onion and garlic, cooking until onion is lightly browned - about 5 minutes.
  3. Add potatoes and spice mixture. Cook, stirring frequently, about 5 minutes.
  4. Add water, kale, and peas. Cover, reduce heat to medium-low and cook, stirring occasionally, until potatoes are tender and water is absorbed. This will take about 15 minutes, depending on the size of your potatoes.
  5. Add salt to taste and serve warm.
Adapted from The Meatless Gourmet
Craving Sustenance http://www.cravingsustenance.com/

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