Sweet Potato Recipe – Traditional Indian Dessert with Coconut & Cardamom

Last Updated on 2 months by Neha Deshmukh

Sweet Potato Recipe – Traditional Indian Dessert with Coconut & Cardamom

Introduction

Oh, sweet potatoes! They’re such a comfort food, aren’t they? This isn’t your average sweet potato dish, though. This recipe takes me right back to my grandmother’s kitchen – a warm, cozy space filled with the aroma of cardamom and ghee. It’s a simple Indian dessert, or mithai, that’s surprisingly easy to make and absolutely bursting with flavour. It’s a little different, a little special, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This sweet potato recipe is more than just a dessert; it’s a hug in a bowl! It’s quick to prepare, needing only about 10 minutes of prep and cooking time. The combination of sweet potato, coconut, cardamom, and a hint of lemon is just divine. Plus, it’s naturally gluten-free and can easily be made vegan. It’s a wonderful way to enjoy a traditional Indian flavour profile in a unique and satisfying way.

Ingredients

Here’s what you’ll need to create this delightful treat:

• 2 medium Sweet Potatoes
• 2-3 tablespoons Sugar (adjust to taste)
• 1 tablespoon Scraped fresh coconut
• 2 pinch Cardamom Powder
• ?? teaspoon Lemon Juice (start with ½ tsp and adjust)
• 1 pinch Salt
• 1 teaspoon Ghee

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

Sweet Potato Varieties – Choosing the Best for Flavor & Texture

Honestly, any sweet potato will work, but I find that the orange-fleshed varieties (like Beauregard or Garnet) give the best flavour and colour. They’re naturally sweeter and have a lovely creamy texture when cooked.

Ghee – The Significance of Clarified Butter in Indian Cooking

Ghee is everything in Indian cooking! It adds a beautiful nutty flavour and richness. If you’ve never made it yourself, don’t worry – you can find good quality ghee at most Indian grocery stores. About 1 teaspoon (5ml) is all you need.

Cardamom – Exploring Different Types & Their Aroma

I prefer green cardamom for this recipe. It has a more floral and fragrant aroma. A little goes a long way, so just a pinch is perfect.

Fresh Coconut – Regional Variations & Substitutions

Freshly scraped coconut is best, but if you can’t find it, unsweetened desiccated coconut will work in a pinch. Use about 1 tablespoon (7-8g). In some regions of India, they even use coconut milk for a richer flavour!

Sugar – Adjusting Sweetness to Your Preference

I use regular granulated sugar, but you can experiment with jaggery (gur) for a more traditional, caramel-like flavour. Start with 2 tablespoons and add more to taste.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, thinly slice your washed sweet potatoes into rounds about 3-4mm thick. This ensures they cook evenly.
2. Heat the ghee in a pan over low heat. Add the sweet potato slices and sauté for about 2 minutes, just to coat them in the ghee.
3. Now, add enough water to cover the sweet potato slices. Bring it to a boil, then reduce the heat and simmer.
4. Stir in the sugar and continue to simmer for 3-4 minutes, or until the sweet potatoes are tender. You should be able to easily pierce them with a fork.
5. If the syrup seems too thick, add a splash of water and boil briefly. We want a nice, slightly sticky consistency.
6. Finally, mix in the salt, fresh coconut, lemon juice, and cardamom powder. Give it a good stir and cook for another minute.
7. Serve warm! It’s delicious on its own as a dessert, or you can pair it with roti for a truly traditional Indian meal.

Expert Tips

A few little secrets to make this recipe even better:

Achieving the Perfect Sweet Potato Tenderness

Don’t rush the simmering process! Low and slow is the key to perfectly tender sweet potatoes.

Mastering the Syrup Consistency

The syrup should coat the back of a spoon. If it’s too runny, simmer for a bit longer. If it’s too thick, add a tiny bit of water.

Balancing Flavors – Sweet, Tangy, and Aromatic

Don’t be afraid to adjust the lemon juice to your liking. It adds a lovely tanginess that balances the sweetness.

Variations

Want to get creative? Here are a few ideas:

Vegan Adaptation – Substituting Ghee

Simply replace the ghee with coconut oil or any other plant-based oil. It won’t have quite the same flavour, but it will still be delicious! My friend, Priya, swears by using a little vegan butter for extra richness.

Gluten-Free – Naturally Gluten-Free Recipe

This recipe is naturally gluten-free, which is fantastic!

Spice Level – Adding a Hint of Ginger or Nutmeg

For a little extra warmth, add a tiny pinch of grated ginger or nutmeg along with the cardamom.

Festival Adaptations – Serving During Specific Indian Festivals

This dish is often made during festivals like Diwali and Holi, but honestly, it’s good enough to enjoy any time of year!

Serving Suggestions

This sweet potato dessert is wonderful served warm. You can garnish it with a sprinkle of chopped nuts (like almonds or pistachios) for added texture. It’s also lovely with a dollop of yogurt.

Storage Instructions

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

FAQs

Got questions? I’ve got answers!

Is this dish best served hot or cold?

Definitely warm! The flavours really shine when it’s served warm.

Can I use store-bought coconut instead of fresh?

Yes, unsweetened desiccated coconut works well as a substitute.

What type of sweet potato works best for this recipe?

Orange-fleshed sweet potatoes like Beauregard or Garnet are ideal.

How can I adjust the sweetness level?

Start with 2 tablespoons of sugar and add more to taste. Jaggery is a great alternative for a more complex flavour.

Can this be made ahead of time?

You can prepare the sweet potatoes and simmer them in the sugar syrup ahead of time. Just add the coconut, lemon juice, and cardamom right before serving.