Sweet potato sabzi is a dry veggie preparation made with hearty sweet potato cubes, crunchy peanuts, sesame seeds and dry coconut. A simple side dish that is so flavorful and easy to make.
❤️About This Sweet Potato Sabzi
There are no spice powders used in making this sweet potato sabzi and still it tastes too good. Trust me, you’ll have to give it a try.
All the ingredients used in this sabji are suitable for Hindu fasting (vrat). So you can surely enjoy this during Navratri, Ekadashi or any other upvas.
It has a balanced flavor of sweetness (from sweet potatoes), tanginess (from the lime juice) and spicy (from green chilies) with nutty taste (from peanuts, sesame and coconut).
This is a very healthy, hearty side dish for your Indian meal.
It is naturally vegan.
🧾 Ingredient Notes
Here is the pic of the ingredients used in making this delicious sabzi. All of them are easily available in any Indian pantry.
- Sweet potato: I have used Indian sweet potato which has white flesh. You can use orange flesh sweet potato (sometimes refers as Yam) that you find in American grocery stores. Just keep in mind that the white one is sweeter than orange.
- Oil: When I make this for vrat (fasting), I would use peanut oil because other oils are not allowed for those days. If making on regular days, you can use any oil of your choice.
- Rock salt: Since I have made this for vrat, I have used rock salt (sendha namak). But if making on regular days, I would use regular table salt.
- Green chilies: This is the only ingredient that provides heat/spicy taste to the dish. So increase or decrease as per your liking spiciness.
- Lime: You can use lemon instead. But recently, I have started using lime in my Indian cooking and I love it more than lemons.
👩🍳 How To Make Sweet Potato Sabzi? (Pics)
1) Heat the oil in a pan on medium heat. Once hot add cumin seeds and let them sizzle. Then add sesame seeds and cashew nuts. Saute for a minute or so or till cashews get light brown color.
2) Now add chopped green chilies and saute for 30 seconds.
3) Add sweet potato and salt. Mix well.
4) Cover it with the lid and cook. Do stir in between and make sure that it is not sticking to the pan. If sticking then you can a splash of water. Cook till sweet potatoes are soft and tender. Check by inserting a knife or fork, it should go in easily without any effort. It took me around 10-12 minutes.
5) Now add crushed peanuts and desiccated coconut.
6) Mix well and cook for a minute.
7) Now add lemon (lime) juice and turn off the stove.
8) Sprinkle chopped coriander leaves and mix. Sabji is ready to serve.
🍽 Serving Ideas
- Sweet potato sabzi can be served with phulka roti. Or it can be a side dish for your dal-rice.
- During the fasting (vrat), it can be served with rajgira puri, singhare ki puri or rajgira paratha.
- Because of the sweet potatoes, it has a slightly sweet taste. So at home, we love to eat with methi paratha or methi thepla. The slight bitterness from methi and slight sweetness of this sabzi will balance the flavor of the entire meal.
Yes, you can. In that case, you don’t need to cook for long after adding sweet potato cubes. Just fry for 2 minutes only.
Sure, if you like that way you can add. For this amount, you can add ¼ teaspoon turmeric powder, ½ teaspoon red chili powder, ½ teaspoon coriander powder when you add sweet potato cubes. In the end, add ¼ teaspoon garam masala.
FYI, if making for vrat, you cannot use these spices.
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📋 Recipe Card
Sweet Potato Sabzi
- 1 tablespoon Oil ** If making during vrat or upvas please use peanut oil or ghee.
- ½ teaspoon Cumin seeds
- ½ teaspoon Sesame seeds
- 3-4 Cashew nuts chopped, optional
- 2 small Green chili chopped finely
- 200 grams or 1 ½ cups Sweet potatoes cut into cubes
- Salt to taste ** If making during vrat or upvas, please use rock salt aka sendha namak
- 1 tablespoon Peanuts crushed
- 1 tablespoon Desiccated coconut
- 1 teaspoon Lemon juice
- 1 tablespoon Cilantro or coriander leaves chopped finely
- Heat the oil in a pan on medium heat. Once hot add cumin seeds and let them sizzle. Then add sesame seeds and cashew nuts. Saute for a minute or so or till cashews get light brown color.
- Now add chopped green chilies and saute for 30 seconds.
- Add sweet potato and salt. Mix well.
- Cover it with the lid and cook. Do stir in between and make sure that it is not sticking to the pan. If sticking then you can a splash of water. Cook till sweet potatoes are soft and tender. Check by inserting a knife or fork, it should go in easily without any effort. It took me around 10-12 minutes.
- Now add crushed peanuts and desiccated coconut. Mix well and cook for a minute.
- Now add lemon (lime) juice and turn off the stove.
- Sprinkle chopped coriander leaves and mix. Sabji is ready to serve.