Spiced Sweet Potato with Tamari and Mustard Seed

Spiced Sweet Potato with Tamari and Mustard Seed

This is a wonderful complex mix of tastes and it will really add to your nutritious recipes all through the winter. 

Sweet potatoes in excess generally provoke Kapha, ensure that you do not overeat, but spices can bring Kapha into balance and cinnamon helps break up mucus, that is a common problem for Kapha types.

Ingredients

• Half a teaspoon of Cinnamon powder
• Half a teaspoon of ground Ginger
• Half a teaspoon of  Mustard Seeds
• Quarter of a teaspoon of nutmeg
• Quarter of a teaspoon of Himalaya Salt
• 2 Tablespoons of ghee. I like to add herb ghee.
• 1 Large Sweet Potatoe, peeled and chopped
• 1 Medium onion chopped
• Green string beans to serve with.
• A tablespoon of Tamari. Tamari has a wonderful complex range of tastes that will bring zest and energetics to this dish. It's a wheat-free soy sauce made from soybeans, sea salt and Koji. Good tamari is allowed to ferment for at least a year before using. Tamari has a much deeper flavour sensation than ordinary soy sauce.

Directions

Boil the potatoes with the salt, when they are cooked, but not too soft or mushy. remove from the pan and drain on kitchen roll or cotton tea towel.

Heat the ghee and add the mustard seeds until they begin to pop, then add the other spices and chopped onion, cook gently until the onion is translucent, then add the potatoes and toss in the spices and onion. Cook for a few minutes while everything is melding with spices.

Be careful with mustard seeds if you haven't used them before. Then can pop out and burn you. Cover your pan with a lid whilst they pop and then add the extra spices.Make sure the pot is covered.

In the meantime cook your green beans, I always steam my veg and add a little ghee at the end. Kapha should avoid adding any more ghee.

Plate and serve with the green beans, trickle the tamari over the top to add the wonderful complex flavours.