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Buttery Sweet Potato Purée with Tomato Bits SHAKARKAND BHART – vegetarian recipe
Stav Kogan

Buttery Sweet Potato Purée with Tomato Bits SHAKARKAND BHARTA

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Servings: 4 servings
Calories: 235
Ingredients Method Nutrition

Ingredients
  

  • 32 oz (900g) Sweet Potatoes (or Yams) (about 6 medium), freshly ash-baked or oven-baked
  • 1 tsp (0.17 oz / 5g) Salt
  • 0.5 tsp (0.05 oz / 1.5g) Turmeric
  • 0.25 tsp (0.02 oz / 0.7g) Paprika (or Cayenne Pepper)
  • 0.25 tsp (0.02 oz / 0.6g) Ground Nutmeg (or Mace/Ginger)
  • 4 tbsp Orange Juice or 0.25 cups (2 oz / 60g)
  • 0.5 tsp (0.03 oz / 1g) Orange Zest
  • 3 tbsp (1.5 oz / 42g) Ghee or Butter
  • 1.5 tbsp (0.6 oz / 18g) Brown Sugar (or Jaggery)
  • 12 oz (340g) Italian Plum Tomatoes (about 2 medium), seeded and coarsely chopped
  • 2 tbsp (0.5 oz / 15g) Sliced Almonds , toasted
  • Watch the Caramelization: When melting the 1.5 tbsp (0.6 oz / 18g) of brown sugar into the hot ghee, do not step away from the stove. Sugar burns quickly. You want it to reach a rich reddish-brown stage to develop deep, toffee-like molasses notes before dropping in the tomatoes to halt the cooking process.
  • Control the Moisture: Italian plum tomatoes are recommended because they have firm flesh and fewer seeds, which keeps the purée thick. If you use a juicier tomato variety, be sure to thoroughly seed them before chopping so your bharta doesn't become soupy.
  • Texture is Key: For a rustic, authentic bharta, avoid using a food processor. A food processor will release too much starch and make the sweet potatoes gummy. Stick to a traditional potato masher, fork, or ricer for the perfect airy-yet-chunky consistency.

Method
 

  1. Cut the baked sweet potatoes in half, scoop out the soft pulp, and discard the skins. Mash the sweet potato pulp using a potato masher, food mill, or potato ricer until smooth.
  2. Add the 1 tsp (0. 17 oz / 5g) of salt, 0. 5 tsp (0. 05 oz / 1. 5g) of turmeric, 0. 25 tsp (0. 02 oz / 0. 7g) of paprika, 0. 25 tsp (0. 02 oz / 0. 6g) of ground nutmeg, 4 tbsp (2 oz / 60g) of orange juice, and 0. 5 tsp (0. 03 oz / 1g) of orange zest into the bowl, whisking vigorously with a fork until the mixture is thoroughly blended and uniform in color.
  3. Place a 12-inch (30 cm) frying pan over moderate heat and melt the 3 tbsp (1. 5 oz / 42g) of ghee or butter.
  4. Once the ghee is hot, sprinkle in the 1. 5 tbsp (0. 6 oz / 18g) of brown sugar and cook, stirring frequently, until the sugar caramelizes into a deep reddish-brown color. Immediately drop in the 12 oz (340g) of chopped Italian plum tomatoes and gently toss them in the caramelized ghee for 1 to 2 minutes, just until they begin to soften and take on a glossy shine.
  5. Transfer the spiced sweet potato mixture into the frying pan with the tomatoes.
  6. Using the back of a sturdy wooden spoon, firmly mash and fold the ingredients together, ensuring the tomatoes and caramelized ghee are evenly distributed throughout the purée.
  7. Cook for an additional 3 to 4 minutes until the mixture is completely warmed through, then transfer to a heated serving platter and garnish evenly with the 2 tbsp (0. 5 oz / 15g) of toasted sliced almonds before serving.
  8. Roast, Don't Boil: To achieve the deepest flavor and prevent a watery mash, always oven-bake (or ash-bake, if you have a wood fire!) your sweet potatoes.
  9. Boiling introduces excess moisture that dilutes the natural sugars and spices.

Nutrition

Calories: 235kcalCarbohydrates: 36gProtein: 3gFat: 8g

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