3 lb sweet potatoes, peeled and cut into 1-inch cubes
1¾ tsp black mustard seeds
½ tsp red pepper flakes
2 tsp minced fresh ginger
3 garlic cloves, minced
½ jalapeno, seeded and minced
1½ tsp kosher salt
1 tsp ground turmeric
½ tsp garam masala
Heat oven to 400F. Heat the olive oil in a medium skillet. Add in the mustard seeds and red pepper flakes and cook, stirring frequently, until the mustard seeds start to pop, about 2 minutes. Turn the heat to medium-low. Stir in the ginger, garlic, and jalapeno and cook, stirring constantly, for a minute. Add the salt, turmeric, and garam masala. Cook for 1 minute, stirring constantly. Toss the potatoes with the spice mixture. Arrange in a single layer on a parchment-lined baking sheet. Bake for 30-40 minutes, until tender, stirring every 10 minutes.