I love the taste of smooth, creamy-fleshed sweet potatoes. This eccentric pairing of them with lima beans is a great accompaniment to any meat dish.The recipe is my mother’s, and she tells me it’s the only way she could get me to eat lima beans when I was a child. If you don’t have lima beans on hand, the dish can be made with edamame (soy beans).
Boil sweet potatoes, in enough water to just cover them, until tender, about 25 minutes. At the same time, in another saucepan, boil the lima beans in just enough water to cover them, about 15 to 20 minutes. Peel and dice the potatoes once they are cool enough to touch. Drain the lima beans.In a frying pan, heat the oil over medium heat. Add the mustard seeds; when they pop and start to crackle out of the pan, add the cumin, red chili, onion, garlic, and ginger. Stir well and mix. Let the onion turn golden brown; then add the reserved lima beans and stir. Add the sweet potatoes. Mix all the ingredients well, and sauté for just a few minutes more to mingle tastes evenly. Salt to taste. Add lemon juice and stir. Garnish by sprinkling cilantro over the top. Serve warm.