Sweet Potato Fry

We are all in very interesting times together yet so far apart. I am glad that food and conversations around them can still keep us together. Cooking and going back to creating recipes in these times where the whole world is struggling with a new normal is a good way for me to document this moment in life. Grocery stores are running out of what we took granted – like potatoes so I decided to make this deliciously simple substitute for Aloo Fry aka the Sweet Potato Fry.

My father- in- law taught me this recipe and while I have cut back on the oil , it is nevertheless a new favorite.

Sweet Potato Fry

A simple side that will go well as a side or as salad filler with greens.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: sides
Cuisine: Indian
Keyword: easy, indian recipes, sides, sweet potato, vegetarian
Servings: 4 people


  • 2 no medium sized sweet potatoes peeled and cubed equally
  • 2 cups hot water
  • 1 tsp salt
  • 1/2 tsp turmeric powder
  • 2 tsp ghee (clarified butter) or vegetable oil
  • 1 tsp mustard seeds
  • 1/2 tsp asoefetida or hing
  • 10-12 no fresh curry leaves or 2 tsp dry curry leaves
  • 1 no green chilly slit
  • 1 1/2 tsp red chilli powder mild to spicy
  • 1 tsp salt
  • 1/2 tsp turmeric powder
  • 2 tsp lemon or lime juice


  • Soak the cut potatoes in hot water, 1 tsp salt and turmeric for 30 minutes
  • In a heavy bottomed pan placed on medium heat, add the ghee or oil and once hot add the mustard seeds. Once they splutter, add the curry leaves, green chilly and asoeftida.
  • Stir on medium low, then add the chilly powder and salt. Mix well.
  • Drain the sweet potatoes and add it to the pan. Set the heat and stir well so that the vegetable is well coated with the spices. Stir for 3-5 minutes.
  • Reduce the flame, add 1/4 cup water, cover and let the potatoes cook for 10-12 minutes till soften.
  • Check for salt, uncover and then cook on low to medium low heat for 20 -30 minutes stirring occasionally till the potato crisps up.
  • Turn off the heat. Sprinkle the lemon/ lime juice, mix well and serve.

This is a very versatile and almost healthier substitute to the traditional potato fry. Serve it up hot with your choice of flat bread, roti, rice and lentils or these amazing lentil crepes.

And please get creative in the kitchen- browse your pantry and use the resources at hand before making a beeline to the grocery store. Essentials are important but let’s think collective and leave some for others.

As always, if you make this recipe let me know how you like it- share it and do share or tag @beyond.curry

Stay well and nourished.

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