Sweet potato is called ‘Sakkara Vailli Kizhangu’ in Tamil and ‘Shakarkand’ in Hindi. This is a root tuber like potato. It comes in purple or white colour in long oval shape with shaped edges. I remember, sweet potato is one of the items used to be sold along with cut mangoes, boiled or roasted corn near my school entrance. Most of the children like sweet potato. Even though it is a root tuber, it is rich in carbohydrates and dietary fibers. It has more vitamin A and B6 with other nutrients.
During Mahashivrathri festival after the whole day fasting, sweet potato is candied and offered with Payatham paruppu payasam (split green gram kheer) to Lord Shiva in the evening.
Cooking time: 15 minutes approximately
- Sweet potato – 5 no
- Grated jaggery – 1 cup
- Ghee – 1 tea spoon
- Cardamom – 4 no
- Wash, peel and cut sweet potato into ¼ inch thick round pieces; powder the cardamom.
- In a heavy bottom pan, put 1 tea spoon ghee, sweet potato pieces and mix gently in low flame; make sure all pieces are coated with ghee; arrange them in the pan itself, cover it with a lid and cook for 5 to 8 minutes in low flame; in between turn sides to cook faster.
- When the sweet potato is just done (you can insert a toothpick and check), add grated jaggery and cardamom powder; when jaggery melts, mix gently and ensure each piece is coated with jaggery; it takes just two minutes to do this; remove, spread them separately in a plate and allow it to cool.
- Candied sweet potato is ready.
- If sweet potato skin is fresh, this can be cooked with skin.
- Do not overcook sweet potato.
- After adding jaggery, do not heat for more time.