Fresh ginger and yellow mustard seeds make these sweet potatoes much more worldly than their candied incarnations. The cilantro takes them in an unexpected but very welcome direction.
Ingredients
3 1/2 pounds sweet potatoes, peeled and cut crosswise into 1/4-inch-thick sticks
2 garlic cloves, finely chopped
1 tablespoon finely chopped peeled fresh ginger
6 tablespoons olive oil
1 tablespoon yellow mustard seeds
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper
1/2 cup chopped fresh cilantro
Special equipment: a large (11-inch) collapsible steamer basket
Directions
Steam potatoes in steamer basket set over boiling water in a 12-inch-wide pot, covered, until tender, 5 to 6 minutes. Transfer carefully to a platter with a wide spatula to avoid breaking sticks.
While potatoes steam, cook garlic and ginger in oil in a 10-inch heavy skillet over moderately low heat, stirring, until oil begins to sizzle, about 1 minute, then add mustard seeds, salt, and pepper and cook, stirring, until garlic is pale golden, 1 to 2 minutes. Spoon hot oil mixture over potatoes and sprinkle with cilantro.
