ROASTED SWEET POTATO WITH PANCH PHORON ENJOY DAN:

       ROASTED SWEET POTATO WITH PANCH PHORON by CHEF DAN:

Serves 4

INGREDIENTS:

4 sweet potatoes, peeled and cut into 1-inch chunks

3 tablespoons olive oil

2 garlic cloves, minced

1 teaspoon sea salt

3 pinches panch phoron (recipe to follow)

DIRECTIONS: (PREHEAT OVEN TO 400 F)

1.   Heat a dry cast-iron skillet over medium-heat; roast stirring often to prevent burning.

2.   When very fragrant, remove from heat about 3 minutes, set aside.

3.   Place the sweet potato chunks in a bowl.

4.   Add olive oil, garlic, salt and panch phoron and toss to evenly coat the potato chunks.

5.   Spread the sweet potato chunks onto a prepared baking sheet.

6.   Bake for 30 minutes or until lightly browned and crisp.

7.   Turning them with a spatula after 15 minutes.

PANCH PHORON:

1 Tablespoon cumin seeds

1 tablespoon mustard seeds

1 tablespoon fennel seeds

1 tablespoon nigella seeds

1-1/2-teaspoons fenugreek seeds

COMBINE the seeds and store in an airtight jar.

ENJOY DAN:                         FOR THE LOVE OF COOKING AND SHARING!!