The sweet potato – a staple ingredient in many cuisines around the world. But when we think of Indian cooking, our minds often wander to the rich and complex spices that define its flavors. What if I told you that these two worlds could collide in the most delicious way possible? Sweet potatoes, with their natural sweetness and versatility, are the perfect canvas for Indian spices. In this article, we’ll explore 18 mouth-watering sweet potato recipes infused with the bold flavors of India. From curries to parathas, samosas to halwa, we’ve got you covered. Whether you’re a seasoned cook or just looking to spice up your meal routine, these recipes are sure to become new favorites. So let’s dive in and discover the magic that happens when sweet potatoes meet Indian spices!
Indian Spiced Sweet Potato Curry
This flavorful curry is a delicious twist on traditional Indian dishes, featuring sweet potatoes as the star ingredient. This recipe is perfect for a cozy weeknight dinner or a special occasion.
Ingredients:
– 2 large sweet potatoes, peeled and diced
– 1 onion, chopped
– 2 cloves of garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon ground cinnamon
– 1/2 teaspoon ground cardamom
– 1/4 teaspoon ground cayenne pepper (optional)
– 1 can (14 oz) diced tomatoes
– 1 cup vegetable broth
– Salt and pepper, to taste
– Fresh cilantro, chopped (for garnish)
Instructions:
1. Heat oil in a large saucepan over medium heat.
2. Add onion and cook until softened, about 3-4 minutes.
3. Add garlic, ginger, cumin, coriander, cinnamon, cardamom, and cayenne pepper (if using). Cook for an additional minute.
4. Add sweet potatoes, diced tomatoes, and vegetable broth. Bring to a simmer.
5. Reduce heat to low and cook, covered, for 20-25 minutes or until sweet potatoes are tender.
6. Season with salt and pepper to taste.
7. Garnish with chopped cilantro.
Cooking Time: 25-30 minutes
Sweet Potato and Chickpea Masala
A flavorful and nutritious vegetarian dish that combines the natural sweetness of sweet potatoes with the creamy texture of chickpeas, all wrapped up in a rich and aromatic masala spice blend.
Ingredients:
– 2 large sweet potatoes, peeled and diced
– 1 can chickpeas (14.5 oz), drained and rinsed
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper
– Salt, to taste
– 2 tablespoons vegetable oil
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss sweet potatoes with 1 tablespoon of oil, salt, and a pinch of cumin.
3. Spread the sweet potatoes on a baking sheet and roast for 20-25 minutes, or until tender.
4. In a large pan, heat the remaining 1 tablespoon of oil over medium-high heat.
5. Add onions and garlic; cook until softened, about 5 minutes.
6. Stir in chickpeas, cumin, curry powder, turmeric, and cayenne pepper. Cook for an additional 2-3 minutes.
7. Fluff roasted sweet potatoes with a fork and add to the pan. Toss to combine.
8. Serve hot, garnished with cilantro leaves.
Cooking Time: 40-45 minutes
Roasted Sweet Potato with Garam Masala
Sweet potatoes meet Indian spices in this simple and flavorful recipe. The warmth of garam masala adds depth to the natural sweetness of roasted sweet potatoes, making it a perfect side dish or snack.
Ingredients:
– 2 large sweet potatoes
– 2 tsp garam masala powder
– 1 tsp olive oil
– Salt, to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Scrub the sweet potatoes clean and dry them with a paper towel.
3. Poke some holes in each potato to allow steam to escape while cooking.
4. Rub the sweet potatoes with olive oil and sprinkle with garam masala powder, salt, and a pinch of love!
5. Roast the sweet potatoes for 45-50 minutes or until they’re tender when pierced with a fork.
Cooking Time: 45-50 minutes
Sweet Potato Tikki with Mint Chutney
Experience the flavors of India with this crispy sweet potato tikki (fritter) served with a refreshing mint chutney. This recipe is perfect for a quick and delicious snack or appetizer.
Ingredients:
For the Sweet Potato Tikki:
– 2 large sweet potatoes, cooked and mashed
– 1/4 cup gram flour
– 1/4 cup cornstarch
– 1/4 teaspoon cumin powder
– Salt, to taste
– Vegetable oil, for frying
For the Mint Chutney:
– 1 cup fresh mint leaves
– 1/2 cup green chili peppers
– 1 small onion, finely chopped
– 1 tablespoon lemon juice
– Salt, to taste
– Water, as needed
Instructions:
1. In a bowl, mix together sweet potato, gram flour, cornstarch, cumin powder, and salt.
2. Divide the mixture into 6-8 portions and shape each portion into a tikki (fritter).
3. Heat oil in a non-stick pan over medium heat. Fry the tikki until golden brown, about 3-4 minutes per side.
4. In a blender or food processor, blend together mint leaves, green chili peppers, onion, lemon juice, and salt with water as needed to form a smooth chutney.
Cooking Time: 15-20 minutes
Sweet Potato and Spinach Saag
This recipe combines the natural sweetness of sweet potatoes with the earthy flavor of spinach, creating a creamy and nutritious twist on classic saag. Perfect for a cozy dinner or lunch, this dish is easy to make and packed with vitamins and minerals.
Ingredients:
– 2 large sweet potatoes, peeled and diced
– 1 bunch fresh spinach, chopped
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper (optional)
– 1 can coconut milk
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss sweet potatoes with 1 tablespoon olive oil, salt, and pepper. Roast for 20-25 minutes or until tender.
3. In a large pan, heat remaining 1 tablespoon olive oil over medium heat. Add onion and cook until softened, about 5 minutes.
4. Add garlic, cumin, turmeric, and cayenne pepper (if using). Cook for an additional minute.
5. Stir in chopped spinach and cook until wilted.
6. Blend cooked sweet potatoes with the spinach mixture and coconut milk until smooth.
7. Season with salt and pepper to taste.
8. Serve hot over rice or with naan bread.
Cooking Time: 30-35 minutes
Sweet Potato Biryani with Fragrant Spices
This recipe combines the comfort of sweet potatoes with the aromatic flavors of Indian biryani, creating a unique and delicious dish perfect for a special occasion or a cozy night in.
Ingredients:
– 2 large sweet potatoes, peeled and diced
– 1 cup basmati rice
– 2 cups water
– 1 tablespoon ghee or vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– Salt, to taste
– Fresh cilantro, for garnish
Instructions:
1. Cook the sweet potatoes in boiling water until tender, about 15-20 minutes. Drain and set aside.
2. Heat the ghee or oil in a large saucepan over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic, cumin, coriander, turmeric powder, and salt. Cook for 1 minute, stirring constantly.
4. Add the cooked sweet potatoes, basmati rice, and water to the saucepan. Bring to a boil, then reduce heat to low and simmer, covered, for 15-20 minutes or until the rice is cooked and the liquid has been absorbed.
5. Garnish with fresh cilantro and serve hot.
Cooking Time: 40-45 minutes
Sweet Potato Samosas with Tamarind Dip
This recipe combines the classic Indian snack of samosas with the natural sweetness of sweet potatoes and a tangy tamarind dip. Perfect for a quick and delicious appetizer or snack.
Ingredients:
For the Sweet Potato Samosas:
– 2 large sweet potatoes, cooked and mashed
– 1 package of samosa wrappers (usually found in the international section of most supermarkets)
– 1/4 cup all-purpose flour
– 1/4 teaspoon salt
– Vegetable oil for frying
For the Tamarind Dip:
– 1 cup tamarind paste
– 1/2 cup water
– 1 tablespoon sugar
– Salt to taste
Instructions:
1. Preheat the oil in a deep frying pan or a deep fryer to medium-high heat.
2. In a bowl, mix together the mashed sweet potatoes, flour, and salt.
3. Place a samosa wrapper on a flat surface and place 1-2 tablespoons of the sweet potato mixture in the center.
4. Fold the wrapper into a triangle and press the edges together to seal.
5. Fry the samosas until golden brown, about 3-4 minutes per side.
6. For the tamarind dip, mix all the ingredients together in a bowl.
7. Serve the sweet potato samosas with the tamarind dip for a delicious and unique snack.
Cooking Time: Approximately 20-25 minutes to fry the samosas and prepare the dip.
Sweet Potato and Lentil Dal
This hearty and comforting dal recipe combines the natural sweetness of sweet potatoes with the earthy flavor of red lentils, all simmered together in a rich and aromatic spice blend.
Ingredients:
– 1 large sweet potato, peeled and diced
– 1 cup red lentils, rinsed and drained
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/2 teaspoon paprika
– Salt, to taste
– 4 cups vegetable broth
– 2 tablespoons olive oil
Instructions:
1. Heat the oil in a large pot over medium heat. Add onions and cook until softened, about 5 minutes.
2. Add garlic, cumin, curry powder, turmeric, and paprika. Cook for 1 minute, stirring constantly.
3. Add sweet potatoes and lentils. Stir to combine.
4. Pour in broth and bring to a boil. Reduce heat and simmer, covered, until sweet potatoes are tender, about 20-25 minutes.
5. Season with salt to taste.
Cooking Time: 25 minutes
Sweet Potato Paratha with Yogurt
A flavorful twist on traditional Indian flatbread, this sweet potato paratha is perfect for a quick breakfast or snack.
Ingredients:
– 2 large sweet potatoes, cooked and mashed
– 1 cup all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1 tablespoon ghee or vegetable oil
– 1/2 cup plain yogurt
– Optional: chopped cilantro or scallions for garnish
Instructions:
1. In a mixing bowl, combine mashed sweet potatoes, flour, salt, and baking powder.
2. Add the ghee or oil and mix until a dough forms.
3. Knead the dough for 5-7 minutes until smooth.
4. Divide into 6-8 equal portions.
5. Roll out each portion into a thin circle, about 1/8 inch thick.
6. Heat a non-stick skillet or griddle over medium heat.
7. Cook the parathas for 30-45 seconds on each side, until golden brown and puffed.
8. Serve warm with a dollop of yogurt and optional garnish.
Cooking Time: 15-20 minutes
Sweet Potato Halwa with Cardamom
Sweet Potato Halwa with Cardamom: A Creamy and Aromatic Indian Dessert
This recipe combines the natural sweetness of sweet potatoes with the warm, aromatic flavor of cardamom to create a unique and delicious halwa. Perfect for special occasions or as a comforting treat any time of the year.
Ingredients:
– 2 large sweet potatoes, cooked and mashed
– 1 cup milk
– 1/4 cup sugar
– 1/4 teaspoon ground cardamom
– 1 tablespoon ghee or unsalted butter
– Pinch of salt
Instructions:
1. Heat the ghee in a deep pan over medium heat.
2. Add the sugar, cardamom powder, and salt. Stir until the sugar dissolves.
3. Add the mashed sweet potatoes and milk. Stir well to combine.
4. Reduce heat to low and simmer for 10-12 minutes or until the halwa thickens slightly.
5. Serve warm or at room temperature.
Cooking Time: 10-12 minutes
Sweet Potato and Peanut Chaat
This sweet and savory chaat combines the natural sweetness of roasted sweet potatoes with the nutty flavor of peanuts, perfect for a unique snack or appetizer.
Ingredients:
– 2 large sweet potatoes
– 1/4 cup peanuts
– 2 tablespoons lemon juice
– 1 tablespoon honey
– 1/4 teaspoon cumin powder
– Salt to taste
– Chopped cilantro (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Pierce sweet potatoes several times with a fork and roast for 45-50 minutes, or until soft.
3. Allow sweet potatoes to cool, then mash in a bowl.
4. In a pan, dry-roast peanuts over medium heat until fragrant and lightly browned.
5. Mix roasted peanuts with mashed sweet potatoes, lemon juice, honey, cumin powder, and salt.
6. Taste and adjust seasoning as needed.
7. Garnish with chopped cilantro, if desired.
Cooking Time: 1 hour (including roasting time)
Sweet Potato Korma with Coconut Milk
This sweet and savory curry combines the natural sweetness of sweet potatoes with the richness of coconut milk, perfect for a comforting and flavorful meal.
Ingredients:
– 2 large sweet potatoes, peeled and diced
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/4 teaspoon turmeric powder
– 1 can (14 oz) coconut milk
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. In a large pan, heat 2 tablespoons of oil over medium heat.
2. Add the onion, garlic, and ginger; cook until the onion is translucent, about 5 minutes.
3. Add the sweet potatoes, cumin, coriander, and turmeric; cook for 5 minutes, stirring occasionally.
4. Pour in the coconut milk; bring to a simmer.
5. Reduce heat to low and let cook for 20-25 minutes, or until the sweet potatoes are tender.
6. Season with salt and pepper to taste.
7. Garnish with cilantro leaves, if desired.
Cooking Time: 30-35 minutes
Sweet Potato and Paneer Bhurji
This unique breakfast or brunch dish combines the natural sweetness of sweet potatoes with the creaminess of paneer, creating a flavorful and textured twist on traditional scrambled eggs.
Ingredients:
– 2 large sweet potatoes, cooked and diced
– 250g paneer (Indian cheese), crumbled
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon butter
– Salt to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat the butter in a large skillet over medium heat.
2. Add the chopped onion and cook until translucent, about 3 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the crumbled paneer and stir to combine with the onion mixture.
5. Add the diced sweet potatoes and stir well to combine.
6. Cook for 5-7 minutes, stirring occasionally, until the sweet potatoes are heated through and the paneer is slightly browned.
7. Season with salt to taste.
8. Garnish with fresh cilantro leaves and serve hot.
Cooking Time: 15-20 minutes
Sweet Potato Pakoras with Coriander Chutney
Sweet Potato Pakoras with Coriander Chutney Recipe
This recipe combines the natural sweetness of sweet potatoes with the savory flavors of Indian spices, resulting in a crispy and addictive snack. Perfect for a quick appetizer or as a side dish to your favorite meals.
Ingredients:
– 2 large sweet potatoes, peeled and cut into small cubes
– 1/2 cup chickpea flour
– 1/4 cup cornstarch
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 teaspoon cumin seeds
– 1/4 teaspoon coriander seeds
– Vegetable oil for frying
– Coriander Chutney (see below)
Instructions:
1. In a bowl, mix together chickpea flour, cornstarch, baking powder, salt, cumin seeds, and coriander seeds.
2. Add the sweet potato cubes to the mixture and toss until they are evenly coated.
3. Heat about 2-3 inches of vegetable oil in a deep frying pan over medium-high heat.
4. When the oil is hot, add the sweet potato cubes and fry for 3-4 minutes or until golden brown.
5. Drain the pakoras on paper towels and serve with Coriander Chutney.
Coriander Chutney:
– 1/2 cup coriander leaves
– 1/4 cup green chilies
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– Salt to taste
– 2 tablespoons lemon juice
Instructions: Blend all the ingredients together until smooth. Adjust seasoning as needed.
Cooking Time: 15-20 minutes
Sweet Potato and Black-Eyed Peas Curry
A flavorful and nutritious curry that combines the natural sweetness of sweet potatoes with the creamy texture of black-eyed peas.
Ingredients:
– 2 large sweet potatoes, peeled and diced
– 1 cup dried black-eyed peas, soaked overnight and drained
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– Salt and pepper, to taste
– 2 tablespoons olive oil
– 2 cups vegetable broth
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the onions and cook until softened, about 5 minutes.
3. Add the garlic, cumin, curry powder, and turmeric. Cook for an additional minute.
4. Add the sweet potatoes, black-eyed peas, vegetable broth, salt, and pepper. Stir well to combine.
5. Bring the mixture to a boil, then reduce heat to low and simmer for 20-25 minutes, or until the sweet potatoes are tender.
Cooking Time: 25-30 minutes
Sweet Potato Upma with Mustard Seeds
Upma, a popular Indian breakfast dish, gets a nutritious and flavorful boost from the addition of sweet potatoes and mustard seeds. This recipe combines the comfort of upma with the warmth of spices and the sweetness of roasted sweet potatoes.
Ingredients:
– 2 large sweet potatoes, cooked and mashed
– 1 cup all-purpose flour
– 2 cups water
– 1/4 teaspoon salt
– 1/4 teaspoon black mustard seeds
– 2 tablespoons vegetable oil
– Chopped cilantro for garnish (optional)
Instructions:
1. Heat oil in a large pan over medium heat.
2. Add the mustard seeds and let them sizzle for 10-15 seconds.
3. Gradually add the flour, whisking continuously to avoid lumps.
4. Cook for 5 minutes, stirring frequently, until the mixture thickens.
5. Add the mashed sweet potatoes, salt, and water. Stir well to combine.
6. Bring the mixture to a boil, then reduce heat and simmer for 10-12 minutes or until the upma is creamy and smooth.
7. Serve hot, garnished with cilantro if desired.
Cooking Time: 20-22 minutes
Sweet Potato and Mango Chutney
This sweet and tangy chutney is a perfect blend of Indian and Caribbean flavors, with the natural sweetness of mangoes and sweet potatoes. It’s a great accompaniment to grilled meats, naan bread, or as a dip for veggies.
Ingredients:
– 2 large sweet potatoes, cooked and mashed
– 1 ripe mango, diced
– 1/4 cup brown sugar
– 1 tablespoon apple cider vinegar
– 1 teaspoon ground cumin
– Salt to taste
– 1/4 cup water
Instructions:
1. In a blender or food processor, combine sweet potatoes, mango, brown sugar, apple cider vinegar, and cumin.
2. Blend until smooth and creamy, adding water as needed to achieve desired consistency.
3. Season with salt to taste.
4. Cook over medium heat for 5-7 minutes, stirring occasionally, until the chutney thickens slightly.
5. Remove from heat and let cool before serving.
Cooking Time: 15-20 minutes
Sweet Potato Ladoo with Ghee and Nuts
A delightful Indian-inspired sweet treat that combines the natural sweetness of sweet potatoes with the richness of ghee and crunch of nuts.
Ingredients:
– 2 large sweet potatoes, cooked and mashed
– 1/4 cup ghee (clarified butter)
– 1/4 cup chopped almonds or walnuts
– 1 tablespoon honey
– Pinch of salt
Instructions:
1. Preheat the oven to 350°F (175°C).
2. In a large bowl, combine mashed sweet potatoes, ghee, and honey. Mix until smooth.
3. Fold in chopped nuts and salt.
4. Using your hands or a spoon, shape the mixture into small balls, about 1 inch (2.5 cm) in diameter.
5. Place the ladoos on a baking sheet lined with parchment paper.
6. Bake for 15-20 minutes, or until lightly browned and firm to the touch.
Cooking Time: 15-20 minutes
Yield: Approximately 12-15 sweet potato ladoos
Summary
Get ready to spice up your sweet potato game! This article presents 18 delicious Indian recipes that showcase the versatility of this humble root vegetable. From curries and masalas to biryanis, samosas, and more, each dish combines the natural sweetness of sweet potatoes with a blend of aromatic spices. Whether you’re looking for a comforting breakfast or a flavorful dinner, there’s something here for everyone. With ingredients like garam masala, cumin, coriander, and coconut milk, these recipes will transport your taste buds to the vibrant streets of India.
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