Sweet potatoes are a gorgeous Autumn vegetable that cries out to be part of your Autumn eating. Roasted, steamed, grilled or mashed, it is delicious change of season fare.
This dish is good to make from scratch, and also a perfect solution to the problem of left over roasted or steamed/boiled sweet potato. It briefly stirfries cooked sweet potato with spices.
You might like to browse other Sweet Potato dishes, all of our Subzi recipes and our Thoran/Poriyal recipes. See all of our other Vegetable Fry dishes. Our Indian recipes are here. Or enjoy our Late-Autumn collection.
Sweet Potato Sabzi | Sweet Potato Poriyal
cuisine: South Indian
Prep Time: 10 mins
Cook Time: 10 mins
Serves: 2, depending on how you use it
2 sweet potatoes, peeled
1 onion, finely chopped
1 green chilli, finely chopped
2.5 cm ginger, finely grated or chopped
0.25 tspn Indian chilli powder, or to taste
0.5 tspn turmeric powder
salt to taste
2 tspn ghee
1 tspn mustard seeds
1 sprig curry leaves
Cook the sweet potatoes until tender. Cut them into bite sized chunks.
Heat the ghee in a kadhi or saucepan. Add the mustard seeds and allow to pop. Add the chopped onions, ginger and chilli with the curry leaves, and saute until the onions turn transparent.