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Savory Sweet Potato Snack Recipe With Indian Spices

Cooking is one of my passions. I enjoy sharing recipes from my native Indian cuisine.

Savory sweet potatoes with Indian spices

Savory sweet potatoes with Indian spices

Flavorful and Filling Snack

Sweet potatoes tend to be available year-round, though they are more abundant in summer. There are many ways to prepare them, but they nearly always make a great choice for tasty snacks. Sweet potatoes have many health benefits, as well. They are high in fiber, calcium, iron, vitamins, antioxidants, and minerals.

Cook Time

Prep timeCook timeReady inYields

10 min

12 min

22 min

4 servings

Ingredients

  • 2 medium sweet potatoes, cubed
  • 1/4 cup grated coconut
  • 2 green chilies, slit, cut lengthwise
  • 2 pinches hing (asafetida powder)
  • 1 tablespoon jaggery powder (or sugar)
  • 2 pinches turmeric powder
  • 1/2 teaspoon mustard seeds
  • 1 1/2 tablespoons oil, preferably coconut oil
  • 1/2 teaspoon white lentils (urad dal)
  • 8 curry leaves
  • 1/4 teaspoon salt, or to taste

Instructions

  1. Wash, peel, and cube the sweet potatoes. Immerse the cubes in water. This will prevent the potato from turning blueish.
  2. Heat a deep-bottomed pan or wok. Add oil. Throw in the mustard seeds. Let them splutter.
  3. Add the white lentils. Saute for 10 seconds. Throw in the curry leaves, hing powder, turmeric powder, and slit green chilies. Saute for a few seconds or until green chilies become a bit white.
  4. Strain the sweet potatoes. Throw the cubes into the pan. Add salt. Saute on medium-high heat for 3-4 minutes.
  5. Pour a glass of water to the pan. Stir the mix. Increase the flame. Stir-cook the cubes until they become soft (but not mushy).
  6. Add the powdered jaggery. Mix well. Saute for 2 minutes. By this time, the mixture should be almost dry.
  7. Add the grated coconut. Mix well. Turn off the heat.
  8. Transfer to a serving bowl. Enjoy!

Notes: You can make this dish for breakfast or an evening snack. It can also be served as a side dish.

Picture Tutorial

Step one: Heat oil in a pan. Throw in mustard seeds. Let them crackle. Add white lentils, curry leaves, and slit green chilies. Saute till lentils become golden brown.

Step one: Heat oil in a pan. Throw in mustard seeds. Let them crackle. Add white lentils, curry leaves, and slit green chilies. Saute till lentils become golden brown.

Step two: Add chopped sweet potatoes. Throw in some salt.

Step two: Add chopped sweet potatoes. Throw in some salt.

Step three: Saute them for 3-4 minutes.

Step three: Saute them for 3-4 minutes.

Step four: Add turmeric powder. Continue sauteing for a minute.

Step four: Add turmeric powder. Continue sauteing for a minute.

Continue sauteing.

Continue sauteing.

Step five: Add a glass of water. Cook till sweet potatoes become soft, not mushy.

Step five: Add a glass of water. Cook till sweet potatoes become soft, not mushy.

Step six: Throw in jaggery powder. Add remaining salt. Stir-cook the mix till the water is completely absorbed.

Step six: Throw in jaggery powder. Add remaining salt. Stir-cook the mix till the water is completely absorbed.

Stir-cook until the water is absorbed.

Stir-cook until the water is absorbed.

Step seven: Add grated coconut. Mix well. Turn off the heat.

Step seven: Add grated coconut. Mix well. Turn off the heat.

Your favorite savory sweet potato snack or side dish is ready!

Your favorite savory sweet potato snack or side dish is ready!

Transfer it to a serving dish. Eat 3-4 tablespoons of this snack whenever you desire or serve it as a side dish for the meal. Enjoy the taste!

Transfer it to a serving dish. Eat 3-4 tablespoons of this snack whenever you desire or serve it as a side dish for the meal. Enjoy the taste!