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Jerusalem twice cooked sweet potatoes and onions (בטטה)

This vegan dish is so good you can eat it all by itself! I have been meaning to add it for a long time. It was one of the first recipes I wrote out and gave to friends.

Before I started writing my blog, I always cooked "by heart". I never measured anything, I just tasted as I added spices and everything came out perfect. But when I started to share recipes I needed to give precise measurements. So I started to measure everything I added and write it down. Step by step. And so I started to be able to share my recipes.

If you have been following my blog you know that most of my cooking and baking recipes came form my grandmother and mother. This is a dish I created myself.

In Israel they are normally cooked in olive oil with middle eastern spices and not sweet glazed as is more common in the US.

The cooking it "twice" gives the spices a chance to first absorb in the potato slices and then crisp in the oven which adds more intense flavor and is not dry as sometimes is the result of oven baking.

This is a delicious way to serve sweet potatoes seasoned with middle eastern spices and it goes with absolutely everything!

Ingredients you will need:

2 large sweet potatoes peeled and sliced into thick rounds

1 onion sliced

3 tablespoons olive oil

Spray oil in a can

1 teaspoon paprika

1 teaspoon salt

1 teaspoon Jerusalem mixed spices (see link at bottom of page)

1 teaspoon Cumin

½ teaspoon turmeric

½ teaspoon black pepper

2 tablespoons chopped fresh parsley (optional)

Peel and slice potatoes into fairly thick rounds.

Fill a medium pot with water to approximately the 3/4 mark and bring to a boil. Add the potato slices, lower heat and simmer for about 8 minutes.

Test to see if they’re done by poking with a fork. They should be soft but hard enough so that the potato doesn’t break when fork is inserted.

Drain well in a colander and put slices on a paper towel or dish cloth. Pat dry.

Heat 1 tablespoon of oil or a little more in a pan and add the potato slices. Sauté them

on each side for 4-5 minutes turning gently once using two forks.

Spray oven proof dish with oil.

When golden but not browned take them out of the pan and lay the slices in an oven proof dish. You can use a disposable pan if you prefer. Set aside .

Heat oven to 425 degrees.

Heat remaining oil and add sliced onions. Sautée until yellow in color and translucent.

Add all spices to the onions. Mix and cook for 3 minutes. Spread the onions evenly over potatoes and place in oven for approximately 20 minutes or until golden brown.

Add chopped parsley just before serving (optional)

Enjoy this super easy and tasty vegan dish!

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