Description
Roasted sweet potatoes get a flavorful upgrade with panch phoron, chili, and Parmesan. A simple, satisfying side dish.
Ingredients
Units
Scale
- 2 lbs (907 g) sweet potato
- 1 tbsp olive oil
- 1 medium onion
- 1 small green bell pepper
- 0.5 tsp crushed red chili pepper
- 0.5 tsp panch phoron
- Salt
- 0.25 cups (60 ml) Parmesan cheese
Instructions
- Preheat oven to 400°F (204°C).
- Roast sweet potatoes until tender and starting to brown, 25 to 30 minutes.
- While potatoes are roasting, grease a gratin dish with oil.
- Peel the roasted potatoes and cut into ½ inch rounds.
- Add a layer of potato rounds.
- Sprinkle half of the crushed chili, panch foron, and salt.
- Add a second layer of potatoes.
- Toss the sliced onions and green bell pepper with the potatoes.
- Sprinkle the remaining spices, salt, and Parmesan cheese.
- Bake at 350°F (177°C) for 18-20 minutes, or until cheese is bubbly.
Notes
- For a smoother gratin, use a food mill or ricer to puree the roasted sweet potatoes before layering.
- To adjust the spice level, start with less chili and add more to taste.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Oven-Baking
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 10
- Sodium: 200
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 35
- Fiber: 5
- Protein: 5
- Cholesterol: 10