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Sauteed sweet potato and lima beans

Serves 6-8 Servings
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  • 1 1⁄2 pounds sweet potatoes
  • 1 pound frozen lima beans
  • 1 pound 1⁄2 teaspoons vegetable oil
  • 1 teaspoon black mustard seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon dried whole red chili
  • 1 teaspoon onion, chopped
  • 2 clove garlic, sliced
  • 1 tablespoon minced fresh ginger
  • 2 tablespoon fresh-squeezed lemon or


Baking Directions:

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.

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