Roasted Sweet Potato and Cilantro Teff

Name: Roasted Sweet Potato and Cilantro Teff
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Ethiopian
Ingredients: 1 cup (200 g) teff grain, hulled and whole; 1 medium (340 g) sweet potato, medium (about 12 oz / 340 g total), peeled, cut into ½-inch (1.3 cm) cubes; 2 tablespoons (30 ml) extra-virgin olive oil; 2½ cups (600 ml) vegetable broth or water; ½ medium (100 g) yellow onion, medium, finely diced; 1 tablespoon (10 g) fresh ginger, minced; ¾ teaspoon (4 g) cumin seed; ½ cup (20 g) fresh cilantro, loosely packed, coarsely chopped; to taste kosher salt; to taste black pepper, freshly ground

From the MyKitchenBank Kitchen

A warming Ethiopian-inspired grain pilaf that combines nutty teff with caramelized roasted sweet potato, fragrant cumin and ginger, and a vibrant cilantro finish. The teff is toasted before simmering to deepen its earthy flavor, while the sweet potato is roasted until golden to concentrate its natural sweetness. This dish serves as an excellent side to spiced stews or stands alone as a vegetarian main.

Prep: 20 min
Cook: 45 min
Wait: 15 min
Total: 1 hr 20 min
Makes: About 4 cups (980 ml), 4 servings

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Steps

Before you start

Preheat oven to 425°F (220°C)
Measure teff grain carefully—it's tiny and can pack differently depending on how it's settled
Have your vegetable broth warm or room temperature so it doesn't shock the toasted teff

1
Roast the sweet potatoOven 425°F / 220°C
- Toss the diced sweet potato with 1 tablespoon (15 ml) of olive oil, ¼ teaspoon salt, and a pinch of black pepper.
- Spread in a single layer on a large baking sheet.
- Roast at 425°F (220°C) for 20–25 minutes, stirring halfway through, until the edges are golden brown and the cubes are tender when pierced with a fork.
- Set aside.
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Ready when: Edges are golden brown; cubes are fork-tender
Tip: Toss halfway through to ensure even browning on all sides and prevent drying.
2
Toast the teff
- While the sweet potato roasts, place the teff grain in a medium saucepan over medium heat.
- Stir constantly for 3–4 minutes until the grain is fragrant and slightly darker, with a nutty aroma.
- Be careful not to burn it—the color should deepen but not blacken.
- Remove from heat.
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Ready when: Teff smells nutty and toasty; grains appear slightly darker
Tip: Stir constantly to toast evenly and prevent scorching on the bottom. If the grain begins to smoke, reduce heat immediately.
3
Bloom the aromatics
- Add the remaining 1 tablespoon (15 ml) of olive oil to the toasted teff.
- Add the diced onion, minced ginger, and cumin seed.
- Stir constantly over medium heat for 2–3 minutes until the onion softens and the spices become fragrant.
- The teff will continue to toast lightly.
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Ready when: Onion is softened and translucent; cumin releases its aroma
Tip: Don't let the spices burn; if they begin to smoke, add the broth immediately and reduce heat.
4
Add liquid and simmer
- Pour the vegetable broth carefully into the saucepan (it may sputter slightly).
- Stir well, scraping the bottom to release any stuck bits.
- Increase heat to medium-high and bring to a gentle boil.
- Once boiling, reduce heat to low, cover with a tight-fitting lid, and simmer for 15–18 minutes until the teff is tender and most liquid is absorbed.
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Ready when: Teff grains are tender; only about ¼ cup liquid remains visible
Tip: Keep the lid on for most of the simmering. If liquid is still visible after 18 minutes, simmer uncovered for 1–2 minutes more. Don't let it dry out completely.
5
Rest and fluff
- Remove from heat and let the pilaf sit covered for 5 minutes.
- This allows any remaining moisture to be absorbed and the grains to firm up slightly.
- Then remove the lid and gently fluff with a fork or wooden spoon, breaking up any lumps.
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Ready when: Pilaf is light and fluffy when fluffed with a fork
Tip: Resist the urge to open the lid during resting; the steam is essential for the final texture.
6
Fold in sweet potato and cilantro
- Add the roasted sweet potato cubes and chopped cilantro to the teff.
- Gently fold together until evenly distributed, being careful not to mash the tender sweet potato.
- Taste and adjust seasoning with salt and freshly ground black pepper.
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Ready when: Ingredients are evenly combined; seasoning tastes balanced
Tip: Add cilantro last and fold gently to preserve its fresh flavor and prevent it from bruising.

Good to know

Tips

Teff is a tiny ancient grain and cooks quickly; don't exceed the simmering time or it will turn to mush. Set a timer.
For deeper caramelization on the sweet potato, increase the oven temperature to 450°F (232°C) and roast for 18–22 minutes instead.
This pilaf pairs beautifully with Ethiopian wot (stew), lentil dishes, or roasted vegetables drizzled with herb-infused oil.
If you can't find hulled teff, use whole-grain teff, but increase the simmering time to 18–20 minutes and check texture before serving.

Make ahead

You can toast the teff and prepare the aromatics up to 2 hours ahead. Cover and set aside at room temperature. Add the broth and continue with simmering when ready to serve. The cooked pilaf (without cilantro) keeps covered in the refrigerator for up to 3 days; reheat gently with a splash of broth over low heat, then stir in fresh cilantro.

Storage & reheating

Room temperature (up to 1 hour, covered with a clean towel). Refrigerator: up to 3 days in an airtight container; reheat over low heat with a splash of broth and stir gently. Freezer: up to 2 months in a freezer-safe container (without cilantro); thaw in the refrigerator overnight and reheat gently, stirring in fresh cilantro before serving.

Substitutions

vegetable broth or water → chicken or beef broth. Use either for a richer, more savory flavor. The cooking time and liquid absorption remain the same.
cumin seed → ground cumin (use ½ teaspoon / 2 g). Ground cumin releases its flavor more quickly. Add it with the onion and ginger, but reduce the amount to avoid overpowering the grain.
fresh cilantro, loosely packed → fresh parsley or mint. Parsley adds brightness without the distinctive cilantro flavor; mint brings a cooler, fresher note. Use the same quantity.
sweet potato, medium (about 12 oz / 340 g total) → butternut squash or carrots (cut into ½-inch cubes). Both roast in about the same time. Carrots take slightly less time (18–20 minutes), so monitor carefully for even coloring.