Sweet Potato Stir Fry is a sweet & spicy side dish made by tempering sweet potato with spices & onion. Sweet Potato Stir Fry is healthy & nutritious and filling side apt as snack and as well as paired with rice. Sweet Potato Stir Fry Recipe is described in this post with step by step pictures.
I like any potato variety…and no wonder Sweet Potato is one of my fav veggies. During pongal time, I saw sweet potato widely available so want to make good use of it. And here comes the first post with this veggie. And happy weekend, wait till I am back with the lunchbox recipe this weekend.
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📖 Recipe
Sweet Potato Stir Fry
Ingredients
- 5 sweet potato
- 1 medium sized big onion finely chopped
- 1 tsp ginger garlic paste
- 1/2 tsp red chilli powder
- 1/2 tsp sambar powder
- 1/2 tbsp oil
- salt to taste
To Temper :
- 2 tsp oil
- 1 tsp mustard seeds
- 1/2 tsp urad dal
- few curry leaves
Instructions
- Wash the potatoes well. Then pressure cook sweet potato with enough water for 3-4 whistles or until soft.
- Peel off the skin, and slice them as shown in the pics. Set aside.
- In a kadai / pan – heat oil , add the items listed under ‘to temper’ let it splutter then add onion, ginger garlic paste and saute till onions turn transparent.
- Then add sweet potato along with salt, red chilli powder and sambar powder.
- Sprinkle little water and mix well. Add oil when it sticks and carefully turn over, don’t mush it up.
- Simmer and keep roasting till its nicely browned.
- Once it is roasted well, switch off.
- Serve Sweet Potato Stir Fry with rice!
Notes
- You can use a nonstick pan so that it is less sticky and does not require much oil.
- Adding ginger and garlic helps to avoid gastric problems so I always add it.
- You can replace this tempering with fennel, cinnamon and cloves and add garam masala powder instead of sambar powder.
- As the potato by itself is sweet, you can add a bit more of red chilli powder too….adjust it according to your spice level.
Sweet Potato Stir Fry Recipe Step by Step
- Wash the potatoes well. Then pressure cook sweet potato with enough water for 3-4 whistles or until soft.Peel off the skin, and slice them as shown in the pics.Set aside.
- In a kadai / pan – heat oil , add the items listed under ‘to temper’ let it splutter then add onion, ginger garlic paste and saute till onions turn transparent.Then add sweet potato along with salt, red chilli powder and sambar powder.
- Sprinkle little water and mix well. Add oil when it sticks and carefully turn over , don’t mush it up.Simmer and keep roasting till its nicely browned.Once it is roasted well, switch off.
Serve it with rice and sambar / any kuzhambu of your choice.
Expert Tips
- You can use a nonstick pan so that it is less sticky and does not require much oil.
- Adding ginger and garlic helps to avoid gastric problems so I always add it.
- You can replace this tempering with fennel, cinnamon and cloves and add garam masala powder instead of sambar powder.
- As the potato by itself is sweet, you can add a bit more of red chilli powder too….adjust it according to your spice level.
Nivedita
I am definitely trying this out. Just have to get a sambar masala.
Dipti Joshi
Perfect texture and taste combination!
Annam senthil kumar
I love this roast very much.
M SUSMA
Was waiting for this yummmm
Manjula Bharath
wow such an flavorful and iviting varuval 🙂 looks yumm !!
Pradhip
thank u so much for this wonderful recipe:)
Dilani Rajesh
This was yummy……Thanks again !!!!!!!!!!
amulya
tried was yummy…
Deepa
hi sharmile you can directly cut and add sakaravalli kilangu in kadai….it will take 7-8 to cook completely….no need to pressure cook….just give it a try….i tried many times
Sharmilee J
Oh okok sure next time will try and see