Sweet Potato Fry Recipe – Authentic Indian Spiced Potatoes

Last Updated on 2 months by Neha Deshmukh

Sweet Potato Fry Recipe – Authentic Indian Spiced Potatoes

Hey everyone! If you’re anything like me, you’re always looking for a quick, flavorful side dish that’s a little different from the usual. This Sweet Potato Fry is exactly that. It’s a vibrant, warmly spiced dish that’s become a regular on my dinner table – and I’m so excited to share it with you! I first made this when I was trying to sneak more veggies into my kids’ meals, and honestly, it was a huge hit. They didn’t even realize they were eating sweet potatoes!

Why You’ll Love This Recipe

This isn’t your average sweet potato fry. We’re taking inspiration from South Indian flavors, using a beautiful blend of spices that really elevate the humble sweet potato. It’s:

• Quick & Easy: Ready in under 20 minutes!
• Flavorful: A delightful mix of sweet, savory, and subtly spicy.
• Healthy-ish: Sweet potatoes are packed with nutrients, and we’re using a minimal amount of oil.
• Versatile: Perfect as a side dish, snack, or even a light meal.

Ingredients

Here’s what you’ll need to make this delicious sweet potato fry:

• 4 sweet potatoes (about 500g)
• 1 big onion, finely chopped (about 150g)
• A few curry leaves (about 10-12)
• ¾ tsp sambar powder
• ⅛ tsp turmeric powder
• Salt to taste
• 1 tbsp cooking oil
• ½ tsp mustard seeds
• ½ tsp urad dal (split black lentils)
• ½ tsp cumin seeds
• 2 pinches of hing/asafoetida

Ingredient Notes

Let’s talk about a couple of key ingredients that make this recipe special.

• Hing/Asafetida: Don’t skip this! It adds a unique, savory depth that’s hard to replicate. It also has amazing digestive benefits – something my grandmother always emphasized. If you’re not familiar with it, it has a pungent smell in its raw form, but it mellows out beautifully when cooked.
• Sambar Powder: This is where you can really customize things. Sambar powder blends vary regionally. I prefer a Madras sambar powder for a bit more heat, but you can use any variety you like. It’s a staple in South Indian cooking, and adds a lovely tangy, aromatic flavor. You can find it at most Indian grocery stores, or even online.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash the sweet potatoes thoroughly. Then, pressure cook them for one whistle on low flame. This softens them perfectly for frying. Once cooled slightly, peel and cube the sweet potatoes into roughly 1-inch pieces.
2. Now, heat the oil in a pan over medium heat. Add the mustard seeds, urad dal, and cumin seeds. Let them splutter – that’s how you know the flavors are releasing!
3. Add the chopped onions and curry leaves. Sauté until the onions turn translucent and slightly golden brown. Don’t rush this step; it builds a lovely base flavor.
4. Add the cooked sweet potato cubes, turmeric powder, sambar powder, and salt. Mix everything well, ensuring the potatoes are coated in the spice blend.
5. Sauté on medium heat for about 5-7 minutes, stirring occasionally. You want the potatoes to be lightly roasted and the spices to become fragrant. This is where the magic happens!
6. Finally, garnish with fresh coriander leaves (if you like) and serve hot.

Expert Tips

• Don’t overcook the sweet potatoes when pressure cooking. You want them to hold their shape during frying.
• Adjust the amount of sambar powder to your spice preference.
• For a more intense flavor, you can dry roast the sambar powder for a minute before adding it to the pan.

Variations

• Spice Level Adjustments: If you like things really spicy, add a pinch of red chili powder along with the sambar powder.
• Regional Sambar Powder Variations: Experiment with different sambar powders! A Kerala sambar powder will give a slightly different flavor profile. My friend’s mom always uses a homemade blend, and it’s incredible.
• Air Fryer Adaptation: Want to cut down on oil? Toss the spiced sweet potato cubes with a teaspoon of oil and air fry at 375°F (190°C) for 10-12 minutes, shaking halfway through.

Serving Suggestions

This sweet potato fry is incredibly versatile! Here are a few ideas:

• Serve it with sambar rice for a complete South Indian meal.
• Enjoy it as a side dish with dal and roti.
• Pack it as a healthy snack for work or school.
• Add it to a salad for a boost of flavor and nutrients.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or microwave before serving.

FAQs

Let’s answer some common questions:

• What type of sweet potato works best for this fry? I prefer using the orange-fleshed sweet potatoes, as they have a naturally sweeter flavor. But you can use any variety you like!
• Can I make this fry ahead of time? You can cook the sweet potatoes ahead of time and store them in the fridge. Then, just quickly sauté them with the spices when you’re ready to serve.
• What is Hing/Asafetida and can I substitute it? Hing is a resin with a pungent smell, used for flavoring and digestion. If you absolutely can’t find it, you can omit it, but it really does add a unique flavor.
• How can I adjust the spice level? Start with less sambar powder and add more to taste. A pinch of red chili powder will also increase the heat.
• Is sambar powder gluten-free? Most sambar powders are naturally gluten-free, but it’s always a good idea to check the label to be sure, especially if you have a severe allergy.

Enjoy this recipe, and let me know what you think in the comments below! I love hearing from you all.