Sweet potato halwa! This is super impressive. Super delicious. And Super easy. The sweet potatoes are the veggies of this season and they can easily turn in to a yummy dessert. Since this veggie inherently tastes sweet, making a dessert out of it can be lot easier. Potato halwa which happened to be worthy sweet last year was the source of inspiration for this wonderfulness. And it equally turned wonderful. Cheers for that.
I liked and adored the sweet potato halwa for three reasons. Let me list them down.
- Unlike other halwa that needs sugar, I made sweet potato halwa as jaggery based. You know me well right? I personally prefer jaggery over sugar. So this dessert is kind of close to my heart.
- Sweet potato already tastes sweet, so the dessert using it doesn’t need loads of sweeteners. I had two medium sized sweet potatoes, after cooking and mashing it was almost 2.5 cups. But I have used only 3/4 cup of jaggery and the dessert was quite sweet. So thumbs up for less sweetener.
- Normally halwa making process turns tedious due to constant stirring for long hours. Sweet potato halwa stands out because stirring process isn’t that long. So claps on this point.
So if you have heap of sweet potatoes and wondering what to make out of it, then halwa is one of the answer. Sweet potato with all the goodness of fiber richness can be a good friend of yours. Try this.
Sweet Potato Halwa Recipe
Ingredients
- Sweet potato medium sized- 2 nos.
- Jaggery- 3/4 cup
- Ghee- 1/8 cup
- Cardamom powder- 1/2 tsp
- Cashews- handful
Instructions
Method
- Wash the potatoes scraping the mud sticking over. Cut them in to half and pressure cook for 10 to 15 minutes or till soft.
- When the pressure subsides, let the sweet potato cool down to room temperature and then peel them off. Next mash them to be lump free. It was almost 2.5 cups after mashing.
- Next heat a tsp of ghee in a pan and roast the cashews till they turn little brown. Transfer it to a plate. Next add jaggery and little water to the same pan. Let it cook.
- When the jaggery dissolves and bubbling starts, include mashed sweet potato. Combine well.
- Next add ghee and continue cooking till it forms a lump and leaves the pan. Finally throw in the roasted cashews and cardamom powder.
- Sweet potato halwa is ready to serve.
Notes
- The sweet potato should be pressure cooked until soft and mushy. Otherwise mashing would be difficult.
- You can use substitute sugar for jaggery.
- The quantity of ghee can be increased for glossy look of halwa. I have used minimum.
