Name: Sweet Potato with Toasted Coconut
Cook time: 10 minutes
Total time: 30 minutes
Yield: Makes 6 servings (as part of a large meal)
Ingredients: 3 medium sweet potatoes (1 3/4 pound total), peeled and cut into 1-inch pieces (about 5 cups); 2 cups water, divided; 1/4 teaspoon ground turmeric; 1/8 teaspoon cayenne pepper; Salt; 1/2 cup grated dried unsweetened coconut; 1/2 cup canned kidney beans, rinsed and drained; 1/2 teaspoon minced garlic; 1/2 teaspoon ground cumin; 1 small fresh green chile, such as serrano, Thai, or jalapeño, slit lengthwise with stem end intact; 2 tablespoons vegetable oil; 1/2 teaspoon brown mustard seeds; 1/8 teaspoon hot red pepper flakes; 10 fresh curry leaves (optional)

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Sweet Potato with Toasted CoconutJohn Kernick

Erisheris are thick curries traditionally made with yams or pumpkin, toasted coconut, and whole kidney beans. They are hearty and earthy, with a tropical twist of coconut and curry leaves. My variation, made with sweet potatoes, crosses over beautifully to a fall or winter menu; I've even served it for Thanksgiving. This recipe is part of our menu for Sadhya, a South Indian feast.

Cooks' Notes:

•Indian ingredients can be mail-ordered from Kalustyans.com.
•Chile can be removed during cooking when erisheri is spicy enough for your taste.
•Erisheri, without spiced oil, can be made 1 day ahead and chilled. Reheat before proceeding with recipe.

Recipe notes

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