This Indian style spiced sweet potato stir fry is delicious and can be eaten as a snack or serve it in a Indian meal with rice-dal, rasam or sambar.

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 25 minutes
  • Total time: 30 minutes
  • Yield: 3
  • Category: Main Course
  • Cuisine: Andhra

Ingredients

  • 2 cups sweet potato (sliced (250 to 300 grams))
  • 1 onion (chopped (refer notes))
  • 1 sprig curry leaves (or mint leaves/pudina)
  • ½ teaspoon grated ginger
  • 2 tablespoons oil ((½ tbsp more if needed to use later))
  • ½ teaspoon cumin
  • ½ teaspoon mustard ((optional))
  • ½ teaspoon red chili powder ((adjust to taste))
  • ½ teaspoon garam masala ((adjust to taste))
  • ½ to ¾ teaspoon salt ((adjust to taste))
  • ⅛ teaspoon turmeric

Method

How to make Sweet Potato Stir Fry

  1. Wash sweet potatoes, peel the skin and slice them and add to salted water. To make salt water add ¼ tsp salt to 3 cups water. Keep them in water for at least 15 mins.
  2. Add oil to a non stick and heat. Add mustard and cumin.
  3. When they begin to splutter, add grated ginger & curry leaves. Fry until the ginger smells good.
  4. Add the onions and fry until lightly golden. Drain the sweet potato slices and add them to the pan. Sprinkle turmeric.
  5. Fry for about 3 to 4 minutes on a medium heat, stirring often.
  6. Cover and cook on low flame till the sweet potatoes turn soft. Stir occasionally to prevent burning.
  7. When the sweet potatoes are cooked fully, sprinkle salt, red chili powder and garam masala.
  8. Fry till the masala smells good and is blended well. You may add little more oil at this stage if the spice powders don't blend well. Do not over fry the sweet potatoes.
  9. Garnish with coriander leaves. Serve sweet potato stir fry with rice and rasam.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.