Recipe: Sugar Glazed Sweet Potato & Sweet Potato Kheer

Sweet Potato (aka Yam in North America; Shakarkandi in Hindi) looked more orangish-pinkish here in US than I’ve seen them as back home.  I used to love eating the creamish-colored sweetened shakarkandi & tried making the same, just gave it a fancy name ‘Sugar Glazed Sweet Potato’, haha.

And when I grated one, it looked like grated carrots, so I experimented Kheer with it & it worked.  Now I’m beginning to think anything can be added to make kheer, hehe!  I especially loved the color – it would have taken a tablespoon of saffron in a regular rice kheer to obtain the beautiful yellowish-orange color that I got with sweet potato itself.


Here’s both, for people with as sweet tooth as mine … enjoy :-)

Sugar Glazed Sweet Potato (Meethi Shakarkandi)
1 Tbsp unsalted butter/clarified butter (ghee)
1 cup peeled & diced sweet potato (yam, shakarkandi)
¼ cup sugar (anything except brown; adjust to your taste)
1 cup water


1.  In a pan, heat butter, add sweet potato pieces & mix (roast) for 5-10 minutes until color changes & starts to look tender.
2.  Add half of the water & mix around.  Add sugar & mix.  Keep adding more water if you want it more syrupy.  Break a piece to check if it’s super-tender enough to melt in mouth, else let it cook some more time in the syrup.
3.  Best eaten warm.


- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 

Sweet Potato (Shakarkandi) Kheer
2 Tbsp unsalted butter/clarified butter (ghee)
1 cup peeled & grated sweet potato (yam, shakarkandi)
3 cup milk (whole milk better)
½ cup sugar (anything except brown; adjust to your taste)
3 Tbsp nuts (almond, cashew, pistachio, etc)
1/8 tsp cardamom powder (elaichi)


1.  In a saucepan, boil milk, stir once in a while so it doesn’t scorch at the bottom.  Heat until milk reduces to about 2 cups.
2.  Meanwhile, in another pan, heat butter, add grated sweet potato & mix until it starts changing color & starts to look tender.
3.  Add the reduced milk to the grated potato & mix well.  Add sugar, mix well.  When you’re happy with the consistency (how thick or thin you want your kheer, but remember it thickens further when it cools down), add cardamom powder & nuts (keep some for garnishing later) & mix well, switch off heat.
4.  Serve warm or cool.



And now .... slurrrrrrrrrrrrrrppppp!  ;-)

14 comments:

  1. wow..love the idea..and love your blog..happy to follow your blog..

    ReplyDelete
  2. That kheer looks absolutely delicious.

    ReplyDelete
  3. Wat a stunning kheer and sugar glazed sweet potato,both looks seriously marvellous.

    ReplyDelete
  4. Thank you Anu, Kaveri, Priya & Archana!!!! :) :) :) :)

    ReplyDelete
  5. Delicious sweet potato dishes, sugar rush is there. Love the kheer.

    ReplyDelete
  6. Sweet potato kheer sounds new to me,it looks awesome and a innovative and interesting recipe

    ReplyDelete
  7. Many thanks, Swathi & Nalini!! :-) :-)

    ReplyDelete
  8. First time here....lovely blog....beautiful clicks and interesting recipes :)

    ReplyDelete
  9. never had it in thee two ways...sounds yumm n interesting

    ReplyDelete
  10. Thanks for dropping by, Carol & Pratibha!!! :) :)

    ReplyDelete
  11. those sugar glazed potatoes look good! i love the color and the simplicity!

    ReplyDelete
  12. Thanks so much Jay & Richa!! :-) :-)

    ReplyDelete

Feel free to drop your comments - opinion, ideas, correction, suggestion, related memories, discussions or questions - anything that makes me & this blog better or helps you & others is welcome!

SPAM MESSAGES, ADVERTISEMENTS, AND COMMENTS WITH LINKS TO YOUR BLOG & EVENTS WILL BE DELETED.
Please keep the space clean, keep it SPUSHT! ;)

I can also be reached here if you want to write me a quick message. And hey, thanks for dropping by! :)

Related Posts Plugin for WordPress, Blogger...