Raw sweet potatoes are rich in complex carbohydrates, dietary fiber and beta-carotene (a provitamin A carotenoid), with moderate contents of other micronutrients, including vitamin B5, vitamin B6 and manganese. When cooked by baking, small variable changes in micronutrient density occur to include a higher content of vitamin C at 24% of the Daily Value per 100 g serving (Wikipedia).
They are easily available during anytime of the year or any place. It is such a versatile vegetable that you can boil, fry/air fry or saute. You can make savory or sweet dish using sweet potato. They last long time in the pantry and cheapest vegetable compare to other. We eat sweet potato during Hindu fasting month too. This recipe is specially prepared to eat during Hindu fasting and it is a sweet dish. Very few ingredients needed to prepare this dish.
Preparation Time: 5 minutes
Cooking Time: 20-25 minutes
2 sweet potato cut and slightly big cubed
1 tbsp ghee (clarified butter)
1 1/2 tbsp sugar
Small pinch of cardamom
1. Pressure cook cubed sweet potato for 2-3 whistles. It doesn’t need to be mushy (over cooked). Let it cool slightly before the next step.
2. In a thick bottom pan, heat 1 tbsp ghee. When ghee is hot, add cooked sweet potatoes, sugar and cardamom powder and 1 tbsp water. Cook on low to medium heat until sugar dissolves and you will notice slight thick sauce (3-4 mins). This dish is ready.
3. Serve this warm with other farali items (fasting dishes). Small kids will enjoy this too! Elaichi (cardamom) adds wonderful flavour to the dish. Try it!
Please comment below and let me know how do you like this dish. Happy Cooking!
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