This recipe was created especially for Frieda’s by chefs Heather Sperling and Emily Fiffer of Botanica. Located in Silverlake, CA., Botanica was named one of the Top 10 Best New Restaurants in 2017 by LA Magazine.
¼ cup olive oil
½ medium yellow onion, thinly sliced
3 large cloves garlic, grated
2 tablespoons garam masala
2 large Stokes purple® sweet potatoes, sliced in thin wedges
1 teaspoon freshly grated ginger
1 cup plain yogurt
1 large lime
¾ cup cilantro leaves
2 tablespoons pomegranate seeds
Preheat the oven to 400F. In a small sauté pan, warm 2 tablespoons of the olive oil over medium heat. Add ¾ of the sliced onion, the garlic and all the garam masala and sauté for 2 minutes, stirring occasionally.
Place the sweet potatoes on a baking sheet and toss with the garam masala mixture, the remaining 2 tablespoons of olive oil, and plenty of sea salt. Transfer to the oven and roast until the wedges are soft - about 15 minutes.
In a small bowl, stir the remaining garlic and the fresh ginger into the yogurt and season with sea salt. Spread along the bottom of a serving dish and place the sweet potatoes on top.
Scatter the remaining raw onions over the potatoes. Squeeze half of the lime over top (quarter the remaining half to serve with the potatoes). Garnish with cilantro leaves, pomegranate seeds and more sea salt.