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Published: Oct 9, 2012 · Modified: Apr 26, 2021 by Sandhya Ramakrishnan · This post may contain affiliate links

Sweet Potato Curry - South Indian Style

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Sweet Potato Curry can be an excellent substitute to traditional potato curry that is served with south Indian meals. The mild sweetness in the sweet potatoes bring a different flavor profile that especially kids love.

Sweet potato curry in a bowl

In my family Sweet potato is a more common vegetable when compared to regular potatoes. Although they are not too different, the mild sweetness that the vegetable brings has become my kids’ favorite.

So I treat them as regular potatoes and make a curry to go along with sambhar or rasam. Keep reading below to see what I do with the leftover curry the next day.

When researching online, I noticed that sweet potatoes are a reservoir for Vitamin A and Beta Carotene. If you have tried this vegetable before, I highly recommend it to be a part of your diet.

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Whatever you make with the potatoes can be made with the sweet potatoes. So don’t shy away from it and give it a shot.

To make the curry nice and roasted, you don’t need a ton of oil. If you have a good non-stick pan or a cast iron pan, just a tablespoon of oil should do the trick. I have a trusted cast iron pan, that is very well seasoned and this is what I use to make all my curries.

Sweet potato curry in a plate

Preparation Time – 10 mins
Cooking time – 20 mins
Difficulty level – easy

Ingredients to make Sweet Potato Curry - (Serves 4)

  • Sweet potatoes – 4
  • Oil – 1 tbsp
  • Mustard seeds (kadugu) – 1 tsp
  • Turmeric powder (manjal podi) – 1 tsp
  • Chili powder – 1 teaspoon (or based on your spice level)
  • Dhania Jeera powder – 1tsp
  • Curry leaves- few
  • Salt – to taste

Procedure to make Sweet Potato Curry

  • Peel the potatoes and chop them into small pieces (about ¼ inch cubes).
  • Heat oil in a non stick pan or a cast iron pan. Once the oil heats, add the mustard seeds and turmeric powder.
  • Once the mustard seeds sputter add the chili powder, dhania jeera powder, salt and curry leaves and fry for a minute.
  • Now add the chopped sweet potatoes and give it a good mix. Cover it with a lid and let the potatoes cook until soft. Take care that you don’t overcook it, because then it will become very mushy. Open the pan when they still have a slight bite to them. This will take about 8 mins.
  • Let the sweet potatoes cook over medium high heat until they develop a nice brown layer to it. Keep stirring in between to ensure even browning.
  • Serve the Sweet Potato Curry with rice and sambhar/rasam.
Sweet potato curry served in a plate

Notes and variations –

  • I have noticed that sweet potatoes cook quickly when compared to regular potatoes. So keep an eye out when you are cooking them. You don’t want them to end up as a mushy mass.
  • I purposefully make this curry in excess, so that the next day, this ends up as lunch sandwich for my 7 yr old. I heat up the curry a bit and then place in between slices of bread and cheese. The cheese when melts, helps to hold the vegetable well and it serves great as a lunch sandwich.
Fill the Sweet potato curry in a bread make a sandwich

Other Curry Recipes

  • Kathirikkai Podi Curry | Eggplant Poriyal With Spice Powder
  • Butternut Squash Curry | Kaddu ki Subzi
  • Aloo Baingan | Potato and Eggplant Curry
  • Carrot Curry with Coconut | Carrot Poriyal

 If you made this recipe and liked it, give a star rating on the recipe card or let me know in the comments below. You could also share it with me on Instagram using #MyCookingJourney and tagging me @sandhya.ramakrishnan. You could follow me and my recipes on Facebook |Instagram | Pinterest | twitter

Sweet Potato Curry in a plate

Sweet Potato Curry - South Indian Style

Sweet Potato Curry can be an excellent substitute to traditional potato curry that is served with south Indian meals. The mild sweetness in the sweet potatoes bring a different flavor profile that especially kids love.
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Course: Curry, Kids Friendly, Poriyal and Subzi,, Side Dishes
Cuisine: Asian, South Indian, Tamil Nadu
Diet: Vegetarian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 People
Calories: 234kcal
Author: Sandhya Ramakrishnan

Equipment

  • pan
  • bowl
  • spatula

Ingredients

  • 4 Sweet potatoes
  • 1 tablespoon Oil
  • 1 teaspoon Mustard seeds kadugu
  • 1 teaspoon Turmeric powder manjal podi
  • 1 teaspoon Chili powder or based on your spice level
  • 1 teaspoon Dhania Jeera powder
  • few Curry leaves
  • to taste Salt

Instructions

  • Peel the potatoes and chop them into small pieces (about ¼ inch cubes).
  • Heat oil in a non stick pan or a cast iron pan. Once the oil heats, add the mustard seeds and turmeric powder.
  • Once the mustard seeds sputter add the chili powder, dhania jeera powder, salt and curry leaves and fry for a minute.
  • Now add the chopped sweet potatoes and give it a good mix. Cover it with a lid and let the potatoes cook until soft. Take care that you don’t overcook it, because then it will become very mushy. Open the pan when they still have a slight bite to them. This will take about 8 mins.
  • Let the sweet potatoes cook over medium high heat until they develop a nice brown layer to it. Keep stirring in between to ensure even browning.
  • Serve the Sweet Potato Curry with rice and sambhar/rasam.

Notes

  • I have noticed that sweet potatoes cook quickly when compared to regular potatoes. So keep an eye out when you are cooking them. You don’t want them to end up as a mushy mass.
  • I purposefully make this curry in excess, so that the next day, this ends up as a lunch sandwich for my 7 yr old. I heat up the curry a bit and then place in between slices of bread and cheese. The cheese when melts, helps to hold the vegetable well and it serves great as a lunch sandwich.

Nutrition

Calories: 234kcal | Carbohydrates: 47g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 133mg | Potassium: 796mg | Fiber: 7g | Sugar: 10g | Vitamin A: 32211IU | Vitamin C: 6mg | Calcium: 76mg | Iron: 2mg
Tried this recipe?Mention @Sandhya.Ramakrishnan or tag #MyCookingJourney!
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Reader Interactions

Comments

  1. JPM says

    October 16, 2013 at 4:05 am

    I love Sweet Potato..Will try to make this dish. 🙂

    Reply
  2. Signalman says

    July 12, 2013 at 5:05 pm

    Just cooked it, and eaten it...wonderful flavours ....thank you

    Reply
  3. Divya Pramil says

    October 09, 2012 at 3:27 pm

    Sweet potato curry must be definitely yummy!! 🙂

    Reply
    • My Cooking Journey says

      October 09, 2012 at 6:50 pm

      Hi Divya,

      The curry was very yummy...Do give it a shot. It is healthier too 🙂

      Sandhya

      Reply
  4. Nivedhanams Sowmya says

    October 09, 2012 at 11:53 am

    i thought it was regular potato curry!!! nice idea of doing it with sweet potato!!!
    Sowmya

    Reply
    • My Cooking Journey says

      October 09, 2012 at 1:22 pm

      Thanks Sowmya !! Thought of giving it a healthy twist 🙂

      Sandhya

      Reply
  5. KRUPA says

    October 09, 2012 at 1:53 pm

    I too make sweet potato curry , just like Potato curry using sambhar powder. Tastes yum. Lovely clicks sandhya.

    Reply
    • My Cooking Journey says

      October 09, 2012 at 1:58 pm

      Thanks krupa !! Love the flavor of the sweet potatoes...

      Sandhya

      Reply
  6. WeR SAHM says

    October 09, 2012 at 5:31 am

    wow never tried sweet potato in stir fry... this looks spicy too...

    Reply
    • My Cooking Journey says

      October 09, 2012 at 1:22 pm

      It is not a very spicy dish..I mean you could adjust it based on your taste buds..but this one had just the regular spice level...the color is from sweet potatoes 🙂

      Sandhya

      Reply

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Sandhya

I am Sandhya Ramakrishnan, author, recipe developer and photographer in this journey! 'My Cooking Journey' is all about family friendly Vegetarian and Vegan recipes from around the World with focus on Indian cuisine.

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