Curried Sweet Potato Roti
Prep Time: 15 minutes

Ingredients

Potato mixture
4 cups�peeled and cubed sweet potatoes
1 tablespoon�canola oil or 1 tablespoon�other vegetable oil
2 teaspoons�black mustard seeds
1 cup�chopped onion
1/2 cup�chopped bell peppers

Spice mixture
1 tablespoon�grated fresh ginger root
1 teaspoon�ground cumin
1/4 teaspoon�ground turmeric
1/4 teaspoon�cayenne, or to taste
1/4 teaspoon�ground cloves
1/4 teaspoon�ground cardamom
1/4 teaspoon�ground cinnamon
1 (15 ounces�) carton fat-free ricotta cheese

Filling
2 tablespoons fresh lime juice
1 tablespoon�chopped fresh cilantro
8 ounces�chopped seitan
6 �8 inch flour tortillas

Directions
Preheat oven to 350 degrees.

In a covered saucepan, bring the sweet potatoes and enough water to cover them to a boil. Reduce the heat, cover, and simmer for 10 minutes, or until soft.

Meanwhile, heat the oil in a saucepan and add the mustard seeds. Cook, stirring for 1-2 minutes, until they begin to pop. Stir in the bell peppers and the spice mixture ingredients and cook for about 5 minutes, until the peppers are tender, adding about 3 tablespoons of the sweet potato water to prevent sticking.

Bake, uncovered, in the preheated oven until bubbling and lightly browned, 30 minutes. Allow to stand for 5 minutes before cutting into eight approximately 3x4-inch servings.

Chef Suggestions
*Here we wrap flour tortillas around a smooth, curried sweet potato filling made more substantial and chewy by the addition of seitan, an increasingly popular wheat gluten product. For anyone who has never tried seitan, this dish is a great introduction.

Ease of preparation: Easy

Preparation time: 40 min

Cook time: 15 to 20 min

Servings: 6