Ingredients:

  • 2 lbs sweet potatoes, peeled and diced into ½ inch cubes
  • 2 tbsp avocado oil or melted ghee
  • 1 medium red onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • ½ tsp garam masala
  • ¼ tsp Kashmiri red chili powder
  • ½ cup fresh cilantro, chopped
  • 1 tbsp fresh lemon juice
  • ½ tsp sea salt
  • ¼ tsp cracked black pepper

Instructions:

  1. Heat the avocado oil or ghee in a 12-inch cast iron skillet over medium-high heat until it shimmers.
  2. Add the diced sweet potatoes in a single layer. Let them sit undisturbed for 3–4 minutes to develop a mahogany-colored crust before stirring.
  3. Sauté the potatoes for another 5–7 minutes until the edges are crisp and the centers are tender.
  4. Reduce heat to medium. Push the potatoes to the outer edges of the pan, creating a well in the center.
  5. Add the diced red onion to the center and sauté until translucent (about 3 minutes).
  6. Stir in the minced garlic, grated ginger, ground cumin, ground turmeric, garam masala, and Kashmiri red chili powder. Stir constantly for 60 seconds until the spices are fragrant.
  7. Fold the potatoes back into the spice mixture, ensuring every cube is coated. Stir in the sea salt and black pepper.
  8. Cook for another 2 minutes to let the flavors fuse. Remove from heat and stir in the fresh chopped cilantro and lemon juice.