I'm not vegetarian or vegan, but if ever I find a recipe that is so good it makes me forget the sumptuous meat-based dishes I often crave around 7 PM, then I hit that recipe hard.This biryani-stuffed sweet potato is one such recipe. Not only is it full of flavor, but sweet potatoes are also packed with protein, fiber, vitamins--all sorts of good things.
Now, the good news about this recipe is that it's relatively simple to make. The bad news is that it takes some time. But don't zone out yet! Most of the time it takes will just be spent waiting for things to slow cook, so you can take that time to workout, call your sister, finish up some work, or write a blog post. You do you.
Before we get started, I will say that you can substitute butternut squash for the sweet potatoes this recipe calls for. Also, I highly recommend that you stick with the basmati rice I suggest using. You could do regular white rice, but I'm a rice snob, so just don't tell me about it.
With that said...
- 4-6 sweet potatoes
- 1/4 cup olive, vegetable or coconut oil
- 1 tbs garam masala (or something similar with cardamom and cinnamon in it)
- 1 tbs cumin
- 1/2 tbs corriander
- 1 tsp paprika
- 1 tsp tumeric
- 1 tsp ginger
- 1/4 tsp cloves
- 1/2 tbs garlic powder (or 2-3 cloves of fresh garlic)
- 1 white or yellow onion (finely chopped)
- 1 3/4 cups water
- 1 cup basmati rice
- 2 yellow squashes (cubed)
- 2 zucchini squashes (cubed)
- mint leaves (optional)
Preheat the oven to 400° F.
Rinse your sweet potatoes and either wrap them in aluminum foil, or place them on a baking sheet (you may want to line it with foil because they will drip).
Place the wrapped potatoes or the baking sheet in the oven for 45-60 minutes. The cook time really depends on the size of the potatoes, so it's best to just poke them with a fork periodically to see if they are squishy on the inside or not.
Pour the oil into a deep frying pan. Stir in the spices (not including the garlic) and turn the stove up to medium-high heat.
Let the spices cook until the mixture starts simmering and your whole house smells like an Indian food restaurant. Then add the garlic and the finely chopped onions.
Allow the onions to cook down to a gravy-like substance. Feel free to add a little water here and there if the mixture appears too dry.
After the onions have cooked to your liking, pour in the water for the rice (1 3/4 cups), followed by the rice itself. Bring the mixture up to a gentle boil while stirring occasionally, and let it boil for about a minute.
Once your rice has been boiling for a minute, mix in all the cubed squash. Then cover the pan, turn the heat down to low, and set a timer for 20 minutes.
When the 20 minutes are up, remove the rice from the heat. Then cut open one of your sweet potatoes (if they're done cooking), drop in some coconut oil or butter, then add a few scoops of rice on top.
You might want to sprinkle some mint leaves on top like I did, or you may refrain. Either way, I hope you enjoy your meal and come back for more recipes soon!