Category Archives: Sweet Potato / Sakarakndi

Recipe – Sweet Potato Chutney

Aviary Photo_131496449561293693

Prep Time: 5 minutes

Cook Time: 10 minutes

Serves: 4

Ingredients

  • Sweet Potato: 1 medium
  • Water: as required
  • Salt: 1 teaspoon or to taste
  • Oil: 1 teaspoon
  • Mustard seeds: 1/2 Teaspoon
  • Ginger: 1 teaspoon, chopped
  • Green chili: 1 teaspoon, chopped
  • Black pepper powder: 1/2 teaspoon
  • Curry leaves: 2-3 (optional)

Method

  • Cut the sweet potato into 3-4 pieces.
  • Boil with water in pressure cooker for 2 whistles or in a pot until well cooked.
  • Take out from the water and peel it.
  • Blend it with ginger and green chili in a blender until smooth.
  • Heat oil in a pan, add curry leaves and mustard seeds.
  • After 30 seconds, add the blended puree, salt and black pepper powder.
  • Let it boil for 3-4 minutes.
  • Turf off the heat.
  • Serve hot or let it cool, then store in a container. It stays good for 4-5 days.

 

 

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Recipe – Sweet Potato Fries

Aviary Photo_131496437496919583

Prep Time: 15 minutes

Cook Time: 25 Minutes

Serves: 4

Ingredients

  • Sweet Potato: 1, medium size
  • Melted butter / Oil: ½ Tablespoon
  • Salt: 1 Teaspoon or as required
  • Black Pepper powder: ½ Teaspoon
  • Dried Oregano: ½ Teaspoon
  • Red chili powder: ¼ teaspoon

Method

  • Preheat the oven to 400-degree F or 200-degree C.
  • Trim the sweet potato edges and cut into finger size long pieces. Do not peel it.
  • Wash them and drain the water.
  • In a baking tray place a baking sheet.
  • Add the potato pieces, butter/oil, salt, black pepper powder, dried oregano, red chili powder and whisk well. All potato pieces should be evenly coated with the mix.
  • Cover the baking tray with an aluminum foil.
  • Prick 2-3 places on the aluminum foil using a knife or fork.
  • Bake for 15 minutes. Take out, remove the aluminum cover and bake again without cover for 10 minutes or till it gets cooked.
  • Serve.

Cook’s Note

  • You may cook the potatoes on cook top as well.
  • You may add finely chopped garlic pieces or garlic powder.
  • You may add grated cheese. Once potatoes are almost baked (80%), add cheese and bake again.

 

Recipe – Baked Sweet Potatoes / Baked Shakarkandi

Aviary Photo_131496437848426098Prep Time: 5 minutes

Cook Time: 25 Minutes

Serves: 2

Ingredients

  • Sweet Potato: 1, medium size
  • Melted butter / Oil: ½ Tablespoon
  • Salt: 1 Teaspoon or as required
  • Black Pepper powder: ½ Teaspoon
  • Dried Oregano: ½ Teaspoon
  • Red chili powder: ¼ teaspoon

Method

  • Preheat the oven to 400-degree F or 200-degree C.
  • Trim the sweet potato edges and cut into 1 inch cube pieces. Do not peel it.
  • Wash them and drain the water.
  • In a baking tray place a baking sheet.
  • Add the potato pieces, butter/oil, salt, black pepper powder, dried oregano, red chili powder and whisk well. All potato pieces should be evenly coated with the mix.
  • Cover the baking tray with an aluminum foil.
  • Prick 2-3 places on the aluminum foil using a knife or fork.
  • Bake for 15 minutes. Take out, remove the aluminum cover and bake again without cover for 10 minutes or till it gets cooked.
  • Serve.

Cook’s Note

  • You may cook the potatoes on cook top as well.
  • You may add finely chopped garlic pieces or garlic powder.
  • You may add grated cheese. Once potatoes are almost baked (80%), add cheese and bake again.

 

Recipe – Sweet Potato Cutlet / Shakarkandi Aloo Tikki

Aviary Photo_131484221263442901

Prep Time: 30 minutes

Cook Time: 15 Minutes

Serves: 4

Ingredients

  • Sweet potato (shakarkandi): 1, large
  • Potato: 2 medium sized
  • Rock salt / salt: 1 ½ Teaspoon or to taste
  • Black Pepper Powder: ½ Teaspoon
  • Ginger: ½ Teaspoon, crushed or paste
  • Green chili: ½ Teaspoon, crushed or paste
  • Coriander leaves: 1 tablespoon, chopped
  • Lemon Juice: a few drops
  • Oil: 2 tablespoons

Method

  • Cut the sweet potato into 4-5 pieces and each potato into 2 pieces. Place them in a pressure cooker with 5-6 cups of water. Cook till 3 whistles. Let the steam escape from the pressure cooker and open the lid, after 5-6 minutes. Take out both the potatoes.
  • Let it cool for 5-6 minutes, then peel and mash the potatoes in a bowl.
  • Add salt, black pepper powder, ginger, green chili, coriander leaves, lemon juice. Toss everything well.
  • Divide into 12 equal portions. Roll each portion into ball and flatten them using hand.
  • Heat a non-sticky tawa or pan.
  • Spread 1/2 tablespoon oil all over the tawa. Let it heat for 30 seconds.
  • Place the flat cutlets on the tawa as many as you can place on the tawa. Sprinkle 1 teaspoon oil on top of all the cutlets. Cook for 3-4 minutes.
  • Flip all the cutlets, spread little oil on all the cutlets and cook again for 2-3 minutes.
  • Cook flipping both sides until brown and crispy.
  • Take them on a kitchen napkin.
  • Serve hot.

Recipe – Sweet Potato Soup

Aviary Photo_131466136235136745

Prep Time: 5 Minutes

Cook Time: 15 Minutes

Serves: 2

Ingredients

  • Sweet Potato: 1, large
  • Oil / Butter: 1 teaspoon
  • Ginger: finely chopped, ½ teaspoon
  • Salt: 1 teaspoon or to taste
  • Black pepper powder or crushed: ¼ teaspoon
  • Coconut milk: 2 tablespoons
  • Water: as required
  • Lemon juice: 1 teaspoon
  • Mint leaves: 3-4, chopped

Method

  • Peel the sweet potato and cut into 4-6 pieces.
  • Boil in water until soft.
  • Drain the excess water and mash the sweet potato.
  • Blend it in a blender using little water.
  • Heat oil/butter in a pan.
  • Saute the ginger pieces for 1 minute.
  • Add the blended mashed potato, salt, black pepper and 2 cups of water.
  • Let it boil for 5-6 minutes. Stir occasionally.
  • Add The coconut milk and stir.
  • Cook for 2-3 minutes.
  • Turn off the heat
  • Add lemon juice and chopped mint leaves and serve.

Cook’s Note

  • Instead of coconut milk, you can use heavy milk cream as well.
  • You may use rock salt / sendha namak, if you are preparing the recipe during Indian upvas days.

Recipe – Sweet Potato Halwa / Sweet Potato Pudding / Shakarkandi Sheera

Aviary Photo_131496384071581665

Prep Time: 15 Minutes

Cook Time: 10 Minutes

Serves: 2

Ingredients:

  • Sweet potato: 1 large
  • Water: as required
  • Ghee (clarified butter): 1 tablespoon
  • Milk: 1 tablespoon
  • saffron: a few strands
  • Cardamom powder: 1/4 teaspoon
  • Roasted cashew and almonds: 1 tablespoon
  • Pistachios: a few
  • Raisins: 8-10

Method:

  • Cut 1 large sweet potato into 4-5 portions. Boil it in water until cooked. Peel and mash it.
  • Heat 1 tablespoon ghee (clarified butter) in a pan.
  • Roast the mashed potato until golden brown.
  • Add 1 tablespoon milk, ¼ teaspoon cardamom powder and cook for another 2 minutes.
  • Turn off the heat and garnish with roasted cashew, roasted almonds, raisins and pistachios.
  • Serve.

 

Recipe – Mixed Baked Potatoes

Aviary Photo_131496436931599350

Prep Time: 15 minutes

Cook Time: 25 Minutes

Serves: 4

Ingredients

  • Potato: 2, medium sized
  • Sweet Potato: 1, medium size
  • Melted butter / Oil: ½ Tablespoon
  • Salt: 1 Teaspoon or as required
  • Black Pepper powder: ½ Teaspoon
  • Dried Oregano: ½ Teaspoon
  • Red chili powder: ¼ teaspoon

Method

  • Preheat the oven to 400-degree F or 200-degree C.
  • Trim the sweet potato edges and cut into 1 inch cube pieces. Do not peel it.
  • Cut the potato into 1 inch cube pieces. Do not Peel it.
  • Wash them and drain the water.
  • In a baking tray place a baking sheet.
  • Add the potato pieces, butter/oil, salt, black pepper powder, dried oregano, red chili powder and whisk well. All potato pieces should be evenly coated with the mix.
  • Cover the baking tray with an aluminum foil.
  • Prick 2-3 places on the aluminum foil using a knife or fork.
  • Bake for 15 minutes. Take out, remove the aluminum cover and bake again without cover for 10 minutes or till it gets cooked.
  • Serve.

Cook’s Note

  • You may cook the potatoes on cook top as well.
  • You may add finely chopped garlic pieces or garlic powder.
  • You may add grated cheese. Once potatoes are almost baked (80%), add cheese and bake again.