Servings: Serves 4
Ingredients 2 Tbsp. and 2 tsp. olive oil1 Tbsp. ground cumin1 tsp. and 3 Tbsp. jaggery sugar or light brown sugar , divided3/4 tsp. sweet paprika1/2 tsp. freshly ground black pepper1/2 tsp. cinnamon1/4 tsp. turmeric1/8 tsp. ground cloves1/8 tsp. ground mace or allspice1/8 tsp. kosher salt , plus more to taste2 pounds sweet potatoes , peeled and cut into 1/2-inch cubes3 Tbsp. butter1 cup plain or salted popped popcorn3 Tbsp. chopped pecans , toasted3 Tbsp. pepitas (hulled pumpkin seeds), toasted1/2 cup sour cream
Jaggery sugar is a dark, unrefined sugar often used in Indian cooking. It's available at Indian grocery stores and Amazon.com
Preheat oven to 350°. In a large bowl, whisk together 2 tablespoons oil, cumin, 1 teaspoon sugar, paprika, pepper, cinnamon, turmeric, cloves, mace, and 1 teaspoon salt. Add sweet potatoes, toss to coat, and arrange on a large baking sheet in a single layer. Roast, tossing occasionally, until just tender, about 30 minutes.
Meanwhile, if pepitas aren't already toasted, toss with 2 teaspoons oil and place on a baking sheet; toast in the oven, tossing occasionally, until just crisp, about 10 minutes.
Melt butter in a large, deep skillet over medium-high heat. Stir in remaining 3 tablespoons sugar and cook for 1 minute. Add roasted sweet potatoes, popcorn, pecans, and pepitas; salt to taste. Cook, stirring often, until glazed and heated through, 4 to 5 minutes. Transfer to plates, top with sour cream, and serve immediately.