The Washington Post

Roasted Fingerling Sweet Potatoes With Garam Masala Butter

Roasted Fingerling Sweet Potatoes With Garam Masala Butter 6.000

T.J. Kirkpatrick for The Washington Post

Dec 15, 2015

This side dish is impressive enough to accompany a special main course, such as Bourbon Steak executive chef Joe Palma's Roasted Prime Rib With Roasted Beef Fat Vinaigrette. The recipe reads "sweet," but these potatoes don't taste overly sweet. They are warmed by the spice in the garam masala butter, and the slight crunch of the Pecan-Ginger Streusel is a lovely touch.

Make Ahead: The potatoes can be roasted (and refrigerated) a day in advance. The garam masala butter can be made and refrigerated up to 1 week in advance; you'll have some left over.

Where to Buy: Sorghum syrup is available at Mom's Organic Market locations, at Buckland Farm Market in New Baltimore, Va., and via You may wish to heat up a bowlful in the microwave on LOW, which will make it easier to combine with the other ingredients. Path Valley Farms, a collective of Pennsylvania Amish farmers' goods, provides fingerling sweet potatoes and other produce to a wide array of Washington area restaurants.

6 - 8

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6-8 servings

  • For the potatoes
  • 4 pounds fingerling sweet potatoes, scrubbed well (see headnote; may substitute regular fingerling potatoes or scrubbed sweet potatoes cut into 1/4-inch-thick batons/sticks)
  • 2 to 3 tablespoons kosher salt
  • 1/2 cup canola oil
  • Pecan-Ginger Streusel (see related recipe)
  • For the garam masala butter
  • 3/4 teaspoon garam masala
  • 8 tablespoons (1 stick) unsalted butter, at room temperature
  • 1 tablespoon sorghum syrup (see headnote; may substitute 1 1/2 teaspoons molasses)
  • 3/4 teaspoon kosher salt

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For the potatoes: Position oven racks in the upper and lower thirds of the oven; preheat the oven to 325 degrees. Have two rimmed baking sheets at hand. Cut the potatoes in half lengthwise and place in a large mixing bowl; add the salt (to taste) and the oil, tossing to coat. Spread them on the rimmed baking sheets, cut side up. Slow-roast for about an hour, rotating the pans top to bottom and front to back halfway through, until the potatoes can be easily pierced with a knife.

Meanwhile, make the garam masala butter: Toast the garam masala in a small, dry skillet over medium heat for a few minutes, until fragrant and lightly browned, shaking the pan to avoid scorching. Remove from the heat.

Place the butter in the bowl of a stand mixer or handheld electric mixer; beat on medium speed until smooth and creamy. Stop to scrape down the bowl. Drizzle in the sorghum, then add the toasted garam masala and the salt; beat on low speed until well blended. If you're not using the garam masala butter right away, transfer it to an airtight container or wrap in plastic wrap and form into a log; refrigerate until ready to use. The yield is 1/2 cup.

Toss the just-roasted potatoes with half of the garam masala butter in a heatproof bowl until the butter has melted and the potatoes are evenly coated. Transfer to a serving bowl; top with a generous sprinkling of the Pecan-Ginger Streusel. Serve warm, passing the remaining room-temperature garam masala butter at the table.

Recipe Source

From Joe Palma, executive chef at Bourbon Steak in the Four Seasons Hotel in Georgetown.

Tested by Bonnie S. Benwick.

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Nutritional Facts

Ingredients are too variable for a meaningful analysis.

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