Ingredients
4 sweet potatos - peeled and cut into bited size cubes
3 tbsp extra virgin olive oil
1 purple onion - coarsely chopped
2 leeks - chopped
1/2 cup low sodium stock
1 tbsp unsulfured molasses
2 tsp exotic mix (recipe below)
1/3 cup unsalted sunflower seeds
1 tsp sea salt
Exotic Spice Mix
1 tsp cumin seeds
1 tsp black peppercorn
2 tsp sweet paprika
1 tsp cayenne pepper
1 tsp cinnamon
1 tsp coarse sea salt
1/2 tsp anise seeds
1/2 tsp ground nutmeg
*in frying pan over medium heat, toast all spices together. Dont spray frying pan or use oil....cook spices dry.Toast for several mins until pan begins to smoke. Remove from heat and let cool. Put spice mix into a magic bullet and pulse until you have a smooth, finely ground spice mixture. Store in a glass jar for future use.
Cook sweet potatoes in a pot of water until they are tender but not soft and mushy. Drain and let cool. In a big frying pan heat olive oil, when oil is hot add onion and leek and saute for several minutes until onion is soft. Add stock and molasses. Bring liquid to a boil, stirring frequently. Reduce heat and simmer until the liquid becomes thicker - about 10 mins. Remove from heat. Combine sweet potatoes with onion mixture. Add exotic spice mix and add in sunflower seeds and sea salt. Mix until well combined. Serve immediately.
Enjoy!
NL xoxo
0 comments:
Post a Comment