Sweet Potato “Rantaliti” – Spiced Pan-Cooked Sweet Potatoes

A perfect side dish that pairs beautifully with crispy duck breast or confit duck leg. These sweet potatoes are infused with warm spices and nigella seeds for an exotic touch!

⏰ Prep & Cook Time: ~30 minutes

🍽️ Servings: 2
🔥 Calories: Moderate, depending on oil quantity

Ingredients

2 sweet potatoes (~500 g)
1 small onion (~35 g), finely chopped
2 garlic cloves, crushed
½ tsp fresh grated ginger paste
½ tsp cumin powder
¼ tsp turmeric powder
½ tsp nigella seeds (black cumin, kalonji)
2-3 tbsp oil (olive or neutral)
Salt and freshly ground black pepper

Instructions

Peel and cut sweet potatoes into roughly 1.5 cm cubes.
Heat oil in a large frying pan (~28 cm diameter). Add chopped onion and sauté for about 5 minutes until soft.
Add crushed garlic and grated ginger paste, sauté for 30 seconds more.
Stir in cumin and turmeric powders, mixing well so spices dissolve in oil.
Add sweet potato cubes, season with salt and pepper, and mix thoroughly.
Pour in 50 ml water, cover with a lid. When the pan starts sizzling, reduce heat to low and cook potatoes for 15-20 minutes, stirring gently every 5 minutes. Avoid mashing the cubes.
If potatoes aren’t tender near the end and the mixture seems dry, add 2-3 tablespoons water.
Remove the lid, sprinkle nigella seeds on top, and cook uncovered for 2 more minutes. Adjust salt to taste.

🍽️ Serving Suggestions

Serve these aromatic sweet potatoes alongside crispy duck breast, confit duck leg, or even roasted chicken. Their warm spices complement rich meats wonderfully. Add a fresh green salad or sautéed greens for a balanced meal.

📝 Final Thoughts

This dish is a simple yet flavorful way to elevate sweet potatoes with warm spices and unique nigella seeds. The gentle cooking method ensures soft, tender potatoes with a subtle crunch from the seeds, making it a memorable side for any special dinner.