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.
Are you looking for similar recipes? Try Cauliflower Fry with Ginger, Garlic and Green Chillies, Sweet Potato Subzi with Yoghurt, Slightly Sweet and Sour Pumpkin Subzi, and Potato and Sweet Potato Spicy Curry.
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.
Add the chopped sweet potatoes, turmeric powder, chilli powder and salt to the pan, and continue to cook over low heat for a few minutes until the spices are mixed with the sweet potato and it is warmed through. Keep stirring to avoid sticking.
When the sweet potatoes are sufficiently hot, remove from the heat. Garnish with coriander leaves and curry leaves if desired. Serve hot with rice.