I go home to visit my parents once a month and when I do, I do not let my mother cook at all. That is her monthly break and it is my chance to add variety to their meals. I made this for them the last time I was there and they absolutely loved it! It is such an easy recipe and they ate every bite of it!
2 large sweet potatoes (low-carbers you can use celery root or jicima in its place and follow the same directions below)
2 tablespoons oil
2 tablespoons whole black mustard seeds
1 inch ginger, peeled and shredded
1/4 teaspoon garlic powder
1/4 teaspoon cayenne or chili pepper
You can choose to remove the skin or leave it on. i prefer to leave the skin on for the extra nutrients and texture. Pierce the sweet potato with a knife several times and microwave on high for 10 minutes.
Cut or smash the sweet potatoes and set aside.
Bring the oil up medium-high heat in a medium sized pan and add the black mustard seeds. Once they pop vigorously (wait until it sounds like roaring boil), then add the sweet potatoes, ginger, garlic, salt and cayanne pepper.
Allow it to cook thoroughly and mix it every 2 minutes. I like there to be a bit of a crust on the sweet potato. It adds amazing texture and flavor to this dish. This will take about 10-12 minutes.