Tempered Curry-Ginger Sweet Potatoes

foodandwine.com

Portland Annie

I am retired in Portland Oregon and love to hike, travel, read and cook

2 ½ cups water, divided

2 pounds sweet potatoes

1 ½ teaspoons kosher salt, divided

¼ cup coconut oil

1 teaspoon black mustard seeds

1 red onion, thinly sliced

1 sprig curry (about 8 small leaves)

2 cinnamon sticks

2 (6-inch) pieces pandan leaf, tied in a knot

2 teaspoons minced peeled fresh ginger

1 banana pepper, thinly sliced into rings and seeded

1 teaspoon ground turmeric

1 teaspoon crushed red pepper

Lime wedges, for garnish

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