| Prep Time | 10 mins |
| Cook Time | 15 mins |
| Servings |
people
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Ingredients
- 1 number sweet potato, chopped into cubes
- 1 tsp Salt
- 1 tsp chili powder, more or less depending for added/reduced heat
- 1/2 tsp Hing; Aesofetida
- 5 leaves Curry leaves optional; adds flavor
- 2 tbsp Cooking oil Avocado/vegetable/canola/extra lite tasting olive oil
- 1 tsp Mustard seeds
Ingredients
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Instructions
- Heat a flat or curved saute pan; add the oil
- When the oil is fairly hot, drop in the mustard seeds, and when they start to pop, add the hing, curry leaves if using, and the chili powder
- Before the chili powder burns (you can tell it's burning when it turns smoky, brown), add the cubed sweet potato
- Add salt
- Cook, turning frequently, on medium heat until sweet potato is cooked. How to tell if it's cooked: should be able to cut it with a fork easily.
- Turn off heat when it has reached the desired crispiness.
Recipe Notes
This is a recipe my son requests all the time, to go with rice and kootu. He likes it crispy and almost slightly burnt. Please note that sweet potato cooks very quickly and will start to caramelize due to the high sugar content. When you can cut it easily with a fork, it's cooked. At that point, you may want to slightly increase the heat, and stir fry it to desired crispiness - about 5 minutes.
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