Specialty of the House: Weaver Street Market’s Ginger Tamarind Sweet Potatoes

The international menus served at Weaver Street Market in Carrboro, including the Ginger Tamarind Sweet Potatoes, were inspired by Chef Glenn Lozuke’s culinary connections and ideas from his staff and kitchen managers.

Ginger Tamarind Sweet Potatoes

3/4 teaspoon Chili powder

1/2 teaspoon, plus 1/8 teaspoon Garam Masala

1 teaspoon tamarind concentrate

2 1/2 tablespoons canola oil

2 1/2 tablespoons ginger, minced

2 pounds of sweet potatoes, cleaned well and cut in wedges or cubes

Salt and pepper, to taste

Preheat oven to 375 degrees.

Mix first five ingredients and toss with sweet potatoes. Season with salt and pepper to taste. Roast in oven for 30 minutes or until potatoes are tender.

Editor’s note: Chef Glenn Lozuke said tamarind concentrate is available at Spice Bazaar, 4125 Durham-Chapel Hill Blvd. in Durham. For a quick substitute, blend together 2 tablespoons of lemon juice and 1 tablespoon of brown sugar.

Yield: 2 pounds

Ginger Tamarind Sweet Potatoes – PRINTABLE

Send recipe requests, including your name and city, to Specialty of the House, The News & Observer, P.O. Box 191, Raleigh, N.C. 27602 or email featureseds@newsobserver.com. Put “Specialty” in the subject line.

The restaurant

Weaver Street Market

101 E. Weaver St., Carrboro



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