Sweet potato in tomato-lime sauce and cardamom

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Recipe by Damaris Beems Course: SidesCuisine: Mediterranean




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I don’t like sweet potatoes. I often find it dull, tacky and not adding much. But this dish helped me get over my prejudice instantly. Super tasty, and exactly what you want at your table. In fact, you will regret it when you find out the pan or bowl is empty. Glad I threw my prejudice overboard and gave sweet potato another chance with this recipe.


  • 4-5 sweet potato

  • 1,5 table spoons maply syrup

  • 1 tea spoon cardamom powder and a teaspoon of cumin seeds

  • salt and pepper

  • Tomato-lime sauce
  • 7 cloves garlic

  • 2 green chili peppers

  • 2 banana shallots

  • 1 can roma tomatoes

  • 1 can tomato puree

  • 2 tea spoons sugar

  • 2 tea spoons round cardemom

  • 1 tea spoon cumin seeds

  • 2 lime

  • 2 tea spoon fresh dill

  • salt and pepper

  • olive oil


  • Heat the oven to 250 degrees.
    In a bowl, mix the sweet potatoes (leave the skin on) cut into 2-3cm slices with some olive oil, maple syrup, cardamom, cumin, salt and plenty of pepper. Place the potato mixture in a bowl, cover with aluminum foil and place in the oven. Bake the potatoes for half an hour. Fry them until the skin and the top and bottom are browned. If this is not the case after half an hour, leave the bowl in it for a while.
  • For the sauce, heat the olive oil in a heavy-bottomed pan. Fry the garlic, chili pepper, a little salt and black pepper in it. Bake it gently for about 10 minutes. Then scoop half of it into a bowl and add the finely chopped shallots. Fry for 5 minutes and then add the tomatoes along with the tomato paste, sugar, cardamom, cumin, the zest of 1 lime and salt. Stir in 250 ml of water and bring to the boil. Let it boil gently for 10 minutes.
  • Then put the sweet potatoes one by one in the pan with the tomato sauce. Make sure that the potatoes also rise above the sauce. The potatoes get the taste of the tomato sauce. Let it simmer for ten minutes.
  • Then mix the dill and lime juice with the remaining chili-garlic oil. Drizzle this over the sweet potatoes.

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