3 sweet potatoes
4 Tbsp Olive Oil
6 cloves of garlic, peeled and minced
1 Pequin Chile
1 tsp Cumin Seed
1-1/2 Cup grated/shredded coconut
1/2 tsp Ground Turmeric
2 tsp Ground Cumin
1 28 oz (large) can diced tomatoes in juice
2 tsp Kosher Salt
2 tsp granulated sugar
1 tsp Red Wine Vinegar
Peel the sweet potatoes and roughly chop them into 3/4 in chunks. Place in bowl of cold water and set aside.
In a large, heavy saucepan or skillet, heat the olive oil over medium-high heat. Add the minced garlic to the hot oil, and saute briefly before adding the Pequin Chile and cumin seeds. Continue to saute in the pan, until the garlic has browned and the red Pequin Chile has turned darker.
Lower the heat to medium and add the grated coconut to the mixture, stirring to fully combine, about 15 seconds.
Drain the cold water from the sweet potatoes. Add the sweet potatoes, the turmeric, ground cumin, tomatoes (and juice), salt, and 1-1/2 Cups water. Stir to combine, and bring contents of pan to a boil. Boil for one minute, then cover, reduce heat to a low simmer, and cook for about 30 – 45 min, or until sweet potatoes are fork-tender. Lift the lid and stir gently 4 or 5 times during this cooking period.
Add the sugar and vinegar to the potato pan. Stir again and cook, uncovered, for 1 additional minute.
Note: Do not use an aluminum pot for this recipe. (It will cause a bad-tasting chemical reaction).