Roasted until tender and slightly caramelized, then tossed in crushed red chili, sliced onions, green pepper, Parmesan cheese and some panch foron. Then baked again – these sweet potatoes have gotten the royal treatment.
By Lail Hossain
- 2 lb sweet potato (about 4 depending on size)
- 1 tablespoon olive oil
- 1 medium onion, sliced
- 1 small green bell pepper, sliced
- ½ teaspoon crushed red chili pepper
- ½ teaspoon panch phoron (mix of cumin seeds, fennel seeds, fenugreek seed, nigella and black mustard)
- Salt, according to taste
- ¼ cup Parmesan cheese
- Preheat oven to 400 degrees Fahrenheit.
- Roast sweet potatoes until tender and starting to brown, 25 to 30 minutes.
- While potatoes are roasting, take a dry gratin dish and grease well with oil.
- Peel the roasted potatoes and cut into ½ inch rounds.
- Add a layer of potato rounds.
- Sprinkle half the crushed chili, panch foron and salt.
- Add a second layer of potatoes. Toss the sliced onions and green bell pepper.
- Sprinkle the remaining spices, salt and Parmesan cheese.
- Bake at 350 degrees Fahrenheit for 18-20 minutes or until cheese is bubbly.
Lail Hossain finds cooking to be an explosion of creativity. She is enthusiastic about modifying a laborious step of an old recipe, and experimenting with different ethnic recipes by adding her own spin to it yet keeping the recipes simple, healthy, and delicious. Originally from Bangladesh, Lail shares her journey of food, creativity and family in her blog "With A Spin". She is also very passionate about highlighting Bangladeshi cooking to the international culinary space.