Sweet potato or Ipomoea batatas L. was grown in the Caribbean as batata or camata as early as the 15th century. This root vegetable was introduced to the Indian subcontinent as early as the 17th century and the northeast of India was particularly known for its cultivation.
Sweet Potato brings in a rush of nostalgia…..The cold Hyderabad winter evening snack was usually flame-roasted sweet potatoes. The sweet potatoes would be laid on a charcoal stove which was brought out only to make this delicacy. The soft, cooked tuber with the smoky flavour , would be a delight to savour along with a fiery green chilly chutney dip. Podimas and roast were other recipes that would be very common during the season. The tongue-tickling sweet potato vathakuzhambu served with hot steaming rice was another favourite that all at home would look forward to.
After the exit of charcoal stoves from our kitchen, the roasting is done on the gas stove flame. The creamy chunks of this vitamin A loaded tuber, with a low glycaemic index is a boon for diabetics. Excellent source of soluble and insoluble fibre it makes a satiating meal/accompaniment/snack.
FLAME-ROASTED SWEET POTATO RECIPE
Ingredients for Flame-Roasted Sweet Potato:
- Sweet potato
- Cooking oil
- Salt
- Lemon juice
- Pepper crushed
Preparation Method Flame-Roasted Sweet Potato:
- Smear oil on the sweet potato.
- Keep them directly over the flame and roast on all sides till the skin turns black
- Remove and cool.
- Peel the blackened skin and chop the tuber into cubes. Toss with salt and crushed pepper and some juice of lemon. Serve.
- You can serve as it is or with any dip of your choice.
