Pan-Roasted Spicy Sweet Potatoes

Sweet potato’s starchy sweetness plays off the robust flavors of sookhi sabzi masala in this recipe. The spices make this dish taste so exotic, you can hardly tell that putting this together was so easy.

Why “easy”? In this recipe, sweet potato is first boiled, which makes the peel come off effortlessly and shortens the pan-roasting time. You can prepare this dish without vigilant attention in the kitchen and still get a delicious end result.

Pan-roasted spicy sweet potatoes works great in the lunchbox, as a standalone snack, or on the side with a bigger meal.

You Need:

• Sweet potatoes – 4 medium (~400 grams)
• Sookhi sabzi masala – 1/2 tablespoon
• Salt – to taste
• Peanut or vegetable oil – 1 teaspoon

Equipment:wide non-stick frying pan

How To Make Pan-Roasted Spicy Sweet Potatoes:

1. Boil the sweet potatoes

[You can do this a day before making sweet potato spicy stir fry]

Boil the sweet potatoes with skin on, till tender but not falling apart. [In an Indian-style pressure cooker, you could boil with two cups of water on high heat, till the cooker lets out a whistle.] Do not overboil as we don’t want to mash the sweet potatoes, we want them to retain shape.

Take the sweet potatoes out of the cooker, and let cool to room temperature.

Refrigerate if planning to use later, else move to the next step.

2. Peel and prep

Peel the sweet potatoes – the skin should now come off easily with your fingers or with the gentle nudge of a knife.

Slice the boiled sweet potato into disks of about 1-cm size.

Sprinkle half a tablespoon of sookhi sabzi masala, along with salt to taste.

Toss to coat evenly.

3. Pan roast

Spray a little oil on a wide non-stick pan.

Place the pan on low heat. Spread the spice-coated sweet potato slices on the pan.

Cook covered for 5 minutes, then shake the pan, or use a spatula with a gentle hand, to move the sweet potato slices around.

Continue to cook for another 5 minutes, stirring the sweet potato slices around for even cooking.

Pan-roasted spicy sweet potatoes are ready.

Serve as a standalone snack…

…or on the side with a bigger meal.

Meal below: tomato toor dal, beetroot raita, bhindi bhujiya besanwali, chapatis with pan-roasted spicy sweet potatoes.

Notes:

Check out other delicious dry side dishes to go with Indian meals: