Curry (and similar spice blends) matches sweet potatoes perfectly though. It’s best in the form of something like massaman curry, but the other day I cut a sweet potato into half disks, blanched it in a vinegar brine for 10 minutes, then fried it with some curry powder to add to a bowl of ramen and that turned out pretty good too.
The flavor profile matches close to what people in the US, at least in the South, are used to. We’re already used to cinnamon, nutmeg and sugar with sweet potatoes. It’s not much further to add cardamom, anise, ginger, or other “warm” spices. Plus sweat & spicy combo has really taken off in the US over the past two or three decades as a cultural import. The OP is just an attempt at a fusion dish.
Curry (and similar spice blends) matches sweet potatoes perfectly though. It’s best in the form of something like massaman curry, but the other day I cut a sweet potato into half disks, blanched it in a vinegar brine for 10 minutes, then fried it with some curry powder to add to a bowl of ramen and that turned out pretty good too.
The flavor profile matches close to what people in the US, at least in the South, are used to. We’re already used to cinnamon, nutmeg and sugar with sweet potatoes. It’s not much further to add cardamom, anise, ginger, or other “warm” spices. Plus sweat & spicy combo has really taken off in the US over the past two or three decades as a cultural import. The OP is just an attempt at a fusion dish.