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COOK AN AYURVEDIC THANKSGIVING MEAL

In this dish, the mildly spicy, citrusy taste and floral aroma of cardamom brightens the rich flavor of the creamy sweet potatoes. Unlike potatoes, sweet potatoes feel light in the stomach, while still being satisfying and nourishing. Cardamom is a digestive spice that is especially useful when your 'eyes are bigger than your stomach' and you eat a meal that bogs down digestion. Happy Thanksgiving!

AIR: Yes I FIRE: Yes I EARTH: Yes

AIR + FIRE: Yes I FIRE + EARTH: Yes I AIR + EARTH: Yes I AIR + FIRE + EARTH: Yes

Serves 8  l  Difficulty: very easy  l  Prep time: 10min  l  Total time: 55min

Ingredients 

• 1.5 teaspoons coriander seeds

• 6 tablespoons ghee (here)

• 1 teaspoon cardamom seeds

• Pinch of Himalayan pink salt & fresh pepper

• 4 pounds sweet potatoes, scrubbed and cut into 1.5” rounds

• 1 handful cilantro leaves, chopped coarsely

Steps 

1. Preheat oven to 450F. In a small sauce pan over medium-high, toast coriander seeds until dark brown, about 3 minutes.

2. Add the ghee, cardamom seeds, salt and pepper to a melt.

3. Toss the potatoes in to evenly coat and transfer the potatoes to a rimmed baking sheet; spread in a single layer (use 2 sheets if needed).

4. Roast, flipping potatoes halfway through, until potatoes are easily pierced with the tip of a knife and golden brown in places, 35-45 minutes.

5. Serve warm, sprinkled with cilantro.