Baked sweet potatoes with ajowan

Eyal Shpringer

בטטה אפויה עם אג'ואן

This Ayurvedic recipe integrates aspects from the dietary practices related to the late summer and the autumn.

The heavy and orange-colored sweet potatoes represent the earth element related to the late summer season. The spicy, dry, and aromatic ajowan balances the sweet potato and is associated with the metal element and the autumn season. The warming nature of the sesame oil penetrates deep and nourishes the tissues, thereby balancing the dryness and coolness of Autumn. The baking of food is a cooking technique appropriate for autumn as it emphasizes the inward movement associated with this season.

The recipe can be modified to address different indications: humidity and dampness allow for greater use of the drying ajowan. In comparison, dry symptoms require less use of this spice and greater emphasis on the moisturizing quality of the sweet potato.



2 medium size sweet potatoes

2 tablespoons cold-pressed sesame oil

1 teaspoon of ajowan

1/4 teaspoon of salt



Cut the sweet potatoes into slices.

Mix with the ajowan,  sesame oil, and salt.

Put in the oven heated to 180c degrees.

After 15 minutes, mix the sweet potatoes and continue baking.

The sweet potatoes are ready after about 40 minutes of baking as they get soft.



The recipe can be prepared with other spices such as cumin, turmeric, rosemary, hyssop leaves, basil, oregano, or thyme. The dish will still be tasty, but the therapeutic effect will change slightly.


Eyal Shpringer, A Chinese medicine practitioner and a clinical herbalist specializing in Chinese nutrition and traditional nutritional approaches. Eyal holds a master’s degree in research of East Asian medicines. Since 2007 he has been teaching a postgraduate training program in the field of Chinese and oriental nutrition according to the TEF method and other courses and workshops for practitioners. Eyal co-authored the bestselling book Cooking for Life: A Traditional Nutrition Cookbook for Cancer Patients (Hebrew).

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