Ingredients

• 2 1/2 cups water, divided

• 2 pounds sweet potatoes

• 1 1/2 teaspoons kosher salt, divided

• 1/4 cup coconut oil

• 1 teaspoon black mustard seeds

• 1 red onion, thinly sliced

• 1 sprig curry (about 8 small leaves)

• 2 cinnamon sticks

• 2 (6-inch) pieces pandan leaf, tied in a knot

• 2 teaspoons minced peeled fresh ginger

• 1 banana pepper, thinly sliced into rings and seeded

• 1 teaspoon ground turmeric

• 1 teaspoon crushed red pepper

• Lime wedges, for garnish