Sweet Potato Recipe – Authentic Sambar Flavored Roast

Last Updated on 2 months by Neha Deshmukh

Sweet Potato Recipe – Authentic Sambar Flavored Roast

Hey everyone! I’m so excited to share this sweet potato recipe with you. It’s a little different, a little unexpected, but so delicious. I first stumbled upon this flavor combination while trying to use up some sweet potatoes and a jar of sambar powder, and honestly, it’s become a regular in my kitchen. It’s the perfect blend of sweet, savory, and a little bit spicy – a real comfort food kind of dish!

Why You’ll Love This Recipe

This sambar flavored sweet potato roast is seriously easy to make, ready in under 30 minutes, and packed with flavor. It’s a fantastic way to enjoy sweet potatoes beyond the usual fries or mash. Plus, the sambar powder gives it a uniquely South Indian twist that’s incredibly satisfying. It’s a great side dish, a tasty snack, or even a light meal on its own. You’ll love how simple it is to whip up something so flavorful!

Ingredients

Here’s what you’ll need to make this amazing sweet potato roast:

• 2 medium Sweet Potatoes
• 1.5 tsp Sambar Powder
• 0.25 tsp Turmeric Powder
• Salt to taste
• 3 tsp Oil
• 0.25 tsp Mustard Seeds
• Few Coriander Leaves (optional)

Ingredient Notes

Let’s talk ingredients for a sec! Sweet potatoes are the star, of course. I prefer the orange-fleshed variety for their sweetness, but you can experiment with others.

Now, the real magic happens with the sambar powder. It’s a South Indian spice blend, and the quality really matters. I like to use a good quality store-bought sambar powder, but if you’re feeling ambitious, you can even make your own! Different regions in India have slightly different sambar powder blends, so feel free to use your favorite.

And don’t skip the turmeric – it adds a beautiful color and a subtle earthy flavor. Finally, fresh coriander leaves are optional, but they add a lovely freshness at the end.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we’re going to pressure cook the sweet potatoes. Pop those sweet potatoes into your pressure cooker with just a splash of water – about half a cup should do. We want to steam them, not boil them, so minimal water is key to avoid mushiness. Pressure cook for 2 whistles, then let the pressure release naturally.
2. Once the sweet potatoes are cool enough to handle, peel them and cut them into roughly 1-inch cubes. Don’t worry about making them perfect – rustic is good!
3. In a mixing bowl, combine the sweet potato cubes with the sambar powder, turmeric powder, and salt. Give everything a good toss to make sure the sweet potatoes are evenly coated.
4. Now, let’s temper the mustard seeds. Heat the oil in a pan over medium heat. Once the oil is hot, add the mustard seeds. They’ll start to splutter – that’s what we want! Be careful, they can pop quite vigorously.
5. Add the seasoned sweet potatoes to the pan with the tempered oil. Mix well to coat everything in that flavorful oil.
6. Turn the heat down to low and cook for about 5 minutes, stirring occasionally. This helps the spices meld with the sweet potatoes.
7. Finally, add the chopped coriander leaves (if using) and roast for another 7-10 minutes, stirring frequently, until the sweet potatoes are golden brown around the edges. That slight caramelization is where all the flavor really develops!
8. Serve warm and enjoy!

Expert Tips

• Don’t overcook the sweet potatoes in the pressure cooker! You want them tender, but still firm enough to hold their shape.
• Tempering the mustard seeds properly is crucial. Make sure the oil is hot enough before adding them, or they won’t splutter.
• Stir frequently while roasting to prevent the spices from burning.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your sambar powder doesn’t contain any hidden animal products.
• Gluten-Free: It’s also naturally gluten-free, making it a great option for those with dietary restrictions.
• Spice Level Adjustment – Mild to Medium: If you prefer a milder flavor, start with 1 teaspoon of sambar powder and add more to taste. For a bit more heat, add a pinch of red chili powder. My friend, Priya, loves adding a tiny bit of cayenne pepper!
• Festival Adaptation – Navratri/Vrat Friendly: During Navratri or other fasting periods, you can skip the coriander leaves and use rock salt (sendha namak) instead of regular salt.

Serving Suggestions

This sambar flavored sweet potato roast is delicious on its own, but it’s even better with:

• Sambar Rice
• Rasam Rice
• A simple yogurt dip (raita)
• As a side dish with any Indian thali

Storage Instructions

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

FAQs

Let’s answer some common questions:

• What type of sweet potato works best for this roast? I recommend orange-fleshed sweet potatoes for their sweetness, but you can experiment with other varieties like Japanese sweet potatoes.
• Can I adjust the amount of sambar powder? Absolutely! Start with 1 teaspoon and add more to taste. Sambar powders vary in strength, so adjust accordingly.
• Can this be made in an air fryer? Yes! After coating the sweet potatoes in the spices, air fry at 375°F (190°C) for 15-20 minutes, shaking halfway through.
• How can I make this recipe ahead of time? You can pressure cook and cube the sweet potatoes a day in advance. Store them in the refrigerator and proceed with the recipe when you’re ready to cook.
• What is the best way to temper mustard seeds? Make sure the oil is hot before adding the mustard seeds. They should start to splutter within a few seconds. If they don’t, the oil isn’t hot enough.