Sep 24, 2025
BY: TimesofindiaSweet potato, or shakarkand, isn’t just tasty, it’s loaded with fibre, slow-digesting carbs, and antioxidants that keep energy steady. Rich in vitamin A for vision, vitamin C for immunity, and potassium for heart health, it’s a root that balances comfort with nutrition. Its natural sweetness makes it a smart swap for refined carbs, while being light on the stomach and quick to cook. About one medium sweet potato a day, 100-150 grams, is enough to reap its benefits. Here are ten easy 20-minute dishes.
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When their edges turn golden and smoky, sweet potato cubes feel like quick comfort. Cut a medium sweet potato into cubes and toss with 1 tbsp oil, cumin, chilli and salt. Heat a heavy pan over medium-high, add cubes in a single layer, let them cook without stirring for 3-4 minutes, toss and cook for 6-8 minutes until tender. Finish with chopped coriander and a squeeze of lemon.
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A bowl of this tastes like street chaat without the queue - bright, tangy, and just a little messy. Boil and peel a medium sweet potato, cube it, then toss with finely chopped onion and tomato, a spoon of green chutney, a spoon of tamarind chutney, a squeeze of lemon and a sprinkle of chaat masala; toss and serve immediately.
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Soft, lightly sweet insides meet a crisp, golden crust - the kind of snack that disappears fast. Mash boiled sweet potato with 2 tbsp roasted besan, grated ginger, chopped green chilli and salt. Shape into small patties and shallow-fry until both sides are golden. Pair it with yogurt and mint chutney for extra flavour.
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They’re fries that feel a little extra satisfying, with sweet notes, crisp edges, and zero guilt. Pat the sticks dry so they crisp up quickly, or for extra crunch, dust them lightly with a teaspoon of cornflour. Cut sweet potato into slim sticks, toss with 1 tbsp oil, salt and pepper - then bake or air-fry until edges brown and caramelise. Serve hot with ketchup or mayo.
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A quick tadka turns sweet potato into a homely, spiced side that goes with everything. Heat oil, let mustard seeds pop and curry leaves sizzle, add diced sweet potato, turmeric and salt, and stir-fry until tender - finish with a squeeze of lemon or coriander if you like. This dish pairs perfectly with a main dish, yet is hearty enough to eat on its own as a light meal.
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Warm, fragrant and surprisingly light, a halwa that feels indulgent without the fuss. A quick grate and a spoonful of ghee are all it needs to turn sticky and glossy. Grate the sweet potato, sauté in 2 tbsp ghee until soft, add a splash of milk and sugar to taste, cook until glossy and thick - then finish with cardamom and chopped nuts.
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These parathas are soft, mildly sweet, and easy-going - the kind you roll out without effort. The dough stays pliable, making it easy to shape even if you’re not an expert with the rolling pin. Mix mashed sweet potato into wheat flour with a little ajwain and salt, knead to a soft dough, roll into parathas and cook on a hot tawa with ghee.
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Creamy coconut and warm spices make sweet potato feel like something from a good restaurant, not a hurry-up dinner. Simmer boiled sweet potato cubes in coconut milk with a spoon of red curry paste (or crushed garlic, ginger and chilli), heat until fragrant and slightly reduced, then finish with fresh coriander.
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Thick, naturally sweet and a little rich, this shake works for dessert or a filling breakfast. The sweet potato gives it a creamy body that makes it more satisfying than a regular milkshake. Blend boiled sweet potato with cold milk, honey to taste and a pinch of cinnamon until smooth; chill and serve. It takes minutes to make but feels extra special and is filling enough to help you get through the day.
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A twist on the classic, this version adds subtle sweetness and extra fibre. Heat 1 tbsp oil, sauté mustard seeds, curry leaves, green chilli, and finely chopped onions until soft. Add grated or finely diced sweet potato, cook for 4-5 minutes. Toss in soaked poha (flattened rice), salt, turmeric, and a splash of lemon juice. Stir until everything is warmed through and well combined. Garnish with fresh coriander and serve warm, light, filling, and ready in minutes.
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