Remove from the oven and set aside to cool (keep the skin on)
If you are using a cast iron skillet, turn the oven temp to 375°. Otherwise, turn it off.
For the vegetables
While the potatoes are roasting, Chop the mushrooms into thin slices
Chop the remaining veggies into small cubes (including the artichoke hearts)
Heat a 12" skillet or fry pan on medium heat for 30 seconds
Add the oil and cumin seeds. Heat for 30 seconds
Add the garlic and ginger
Add all the veggies to the pan and roast for about 15-20 minutes until the mushrooms are crispy.
Add the Roma tomatoes and tomato sauce
Add all the remaining ingredients and mix well
Slit the sweet potatoes without cutting them into halves
Place the potatoes in the pan and cook for 15 minutes on low heat (or in the oven for 10 minutes, if using a skillet)
When the coconut milk starts to bubble, turn off the heat
Drizzle some of the cream and veggies on the baby sweet potatoes
Garnish the skillet with the onions, chopped mint leaves and crushed black pepper
Serve immediately
Notes
- If you want to make this vegetarian, use 1.5 cup of heavy cream instead of coconut milk - For the sake of photos, I used only 4 sweet potatoes in this recipe. However, you can use up to 8 baby sweet potatoes
Nutrition Facts
Skillet Sweet Potato
Amount Per Serving
Calories 397Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 7g44%
Sodium 2996mg130%
Potassium 1564mg45%
Carbohydrates 57g19%
Fiber 11g46%
Sugar 19g21%
Protein 8g16%
Vitamin A 38910IU778%
Vitamin C 95mg115%
Calcium 126mg13%
Iron 3.8mg21%
* Percent Daily Values are based on a 2000 calorie diet.