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Indian sweet potato hash

Indian Sweet Potato Hash

Shivangi Rao
Prep Time 20 mins
Cook Time 20 mins
Servings 2


  • 2 medium sweet potatoes (use multiple colors to provide even more nutrition)
  • 1/2 cup raw walnuts coarsely chopped or ground
  • 2 tbsp ghee
  • 1 tsp cumin seeds
  • 1 tsp finely chopped green chili peppers `
  • 1 tsp salt
  • 1 tbsp freshly squeezed lemon juice
  • 1/4 cup chopped fresh cilantro for garnish


  • Wash, dry, and peel the sweet potatoes. Grate the sweet potatoes, place in a bowl and set aside. 
  • Using a food processor or dry spice grinder, grind the walnuts until they are coarsely ground. Be careful to not over-process; you don’t want them to blend to a nut butter consistency. You may also coarsley chop them.
  • Melt the ghee in a large frying pan over medium-high heat. Add the cumin seeds and let them temper in the hot oil for 15-30 seconds. Add the chili peppers and fry for 15 seconds, until slightly browned.   
  • Add the grated sweet potatoes to the pan and sauté for 5 minutes, until softened. Season with the salt and mix until well combined.
  • Reduce the heat to medium-low, cover, and cook for 5 minutes, until almost cooked through. 
  • Uncover, raise the heat to medium-high, and stir in the walnuts and lemon juice. Using a spatula, press down on the mixture, flattening it against the bottom of the pan. Continue to cook for 3 to 5 minutes, until a slight crust forms. Remove from the heat.
  • Garnish with the cilantro and serve immediately. 


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