Sweet Potato Fries are a simple crispy spicy snack made with sweet potato, spices baked in oven. It is a healthier version of regular fries and can be enjoyed without much guilt also. These fries are usually made for evening tea time, small snack or even light dinner.

The outside becomes lightly crisp while inside stays soft and sweet. The spice coating gives nice balance to the natural sweetness of sweet potatoes. It tastes too good with mayonnaise or tomato sauce on side. This is one snack which feels simple but still very satisfying to eat at home.

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About Sweet Potato Fries

Sweet Potato Fries are made using fresh sweet potatoes cut into long sticks and baked with few basic spices. Unlike deep fried fries, these are baked so they feel lighter and less oily on eating. Sweet Potato itself has natural sweetness which makes these fries taste different from normal potato fries.

The texture depends lot on how evenly you cut the sweet potato sticks. If pieces are uneven then some fries cook fast and some stay under done. Pepper, chilli flakes and garlic adds spice and flavor but does not overpower the taste much. Olive oil helps in baking and also gives that slight crisp which makes it nice to eat.

Sweet potato is also known for its health benefits and is more filling. It is rich in fiber and gives good energy for the body. When baked properly, fries turn golden brown on edges and stay soft inside part. Compared to regular fries, this feels more light and less heavy. That makes it a good snack option even for kids also.

I usually make this on weekends when I want something snacky but not deep fried. It is easy to prepare and needs very less effort. I make this often when sweet potato is already there at home.

Sweet Potato Fries Ingredients

• Sweet Potato - Used for making the fries, it gives soft texture inside. You can use medium ones also if that is what you have.
• Pepper powder - I added this for mild heat and flavor. Freshly ground pepper gives better taste always. You can reduce it if kids are eating.
• Chilli flakes - I have used this for slight spice and color. You can just add more or less as per your taste.
• Crushed garlic - I crushed it with my garlic press. It adds strong flavor and aroma. You can use garlic paste also.
• Olive oil - I have used this for coating the fries. It helps in even baking and slight crisp. You can use any cooking oil too.

Why This Recipe Works

• It is easy to make and needs very less preparation work.
• Baking makes it lighter than deep fried fries.
• Sweet potato gives natural sweetness and soft bite inside.
• The spices balance sweet and spicy flavor very well.
• It can be served as snack or side dish easily anytime.

Similar Recipes

• Idli fry
• Tortilla chips
• Kurkure bhindi fry
• Papdi
• Sweet potato jamun

How to make Sweet Potato Fries

1.Trim the edges, peel off the skin and chop them lengthwise like we do it for french fries.

2.Rinse it well, then drain water and let it dry for few minutes. You can even dab using a cloth or tissue.Then add required salt, pepper powder and chilli flakes.

3.Add crushed garlic or garlic paste. I used my garlic press. Preheat oven at 200 deg C.

4.Add oil, toss it well so that is is evenly coated

5.On a baking tray with aluminium foil, spread them. Bake in preheated oven at 200 deg C for 15-20 minutes or until golden browned. Toss in between for even baking.

Serve it as such or with ketchup.

Expert Tips

• Cutting - I cut sweet potato into even sized sticks so it bakes evenly. Uneven pieces will cook faster and some may stay under cooked and some may get burnt.
• Drying - I dry the sweet potato properly after washing. Try not to skip this step or fries may turn little soggy while baking.
• Tossing - I just toss the fries once in between baking time. This helps in browning evenly on all sides.
• Oven temperature - I bake it at 200 degree C. And just make sure that the oven is preheated before putting tray inside.
• Spice level - You can just adjust the pepper and chilli flakes based on taste and who is eating at home.

Serving and Storage

Serve it hot with mayonnaise, ketchup or any dip you like at home. This goes well with evening tea time or as small starter snack. It taste best when it is fresh and hot only. Leftovers can be stored in the fridge and reheat it in oven or on tawa before serving again. But I don't recommend storing the fried ones.

FAQS

1.Can I fry this?

Yes you can deep fry them, but baking feels more light and healthier.

2.Why my fries are not crispy?

They may not be dried well or oven may not be hot enough.

3.Can I add other spices?

Yes you can add paprika, oregano or mixed herbs also.

4.Can I make this in air fryer?

Yes it works well in air fryer too. You can adjust the timing.

5.Is this good for kids?

Yes, just reduce spice level for kids eating.

If you have any more questions about this Sweet Potato Fries Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Sweet Potato Fries Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Sweet Potato Jamun is a soft and tasty sweet made by frying sweet potato balls and soaking them in warm sugar syrup. It tastes like gulab jamun but with the addition of sweet potatoes. The outer layer is a little crisp and inside stay soft and moist. It is usually made during festivals, weekends or when guests come home.

This recipe is lighter than regular jamun and does not feel too heavy after eating. Sweetness is mild and flavor of cardamom and saffron is so good. These soak syrup well and taste better after resting. Do try this interesting variation and enjoy!

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About Sweet Potato Jamun

Sweet Potato Jamun is a delicious sweet that uses cooked and mashed sweet potatoes as main ingredient. Instead of khoya or milk powder, sweet potato gives structure and softness. I have mashed the sweet potato very well without any lumps so that the jamuns are smooth and soft. Lumps can break the jamuns while frying.

They turn golden while frying and become softer after soaking in syrup. They absorb syrup slowly and evenly so it spreads well inside without breaking. When rolled gently, the shape stay intact and smooth. These jamuns are good option if you want something different but still like traditional sweets.

This recipe has mild natural sweetness and does not overpower syrup. It just blends well with cardamom and saffron. You can add rose flavor if want, but recipe taste good without it. It suits for festival days or when you want something different from usual jamun.

I make this when I have sweet potato left at home and want to make something sweet and light. This feels good to turn simple ingredient into sweet. Sweet potato is called sakkaravalli kilangu in tamil and shakarkandi in hindi.

Sweet Potato Jamun Ingredients

• Sweet potato - I have added boiled and mashed sweet potato for the base, it gives softness and mild natural sweetness. You can use orange or white sweet potato.
• Flour - I have added to bind the dough and help in shaping. You can add little more if the dough feels too sticky.
• Sugar - I add this for sweetness. Balances flavors. Jaggery also works if you want it more healthier.
• Saffron strands - I use this for aroma and color. You can skip or little turmeric for color. It is optional but gives lovely touch.
• Cardamom powder - I add this for fragrance. Gives subtle spice. Freshly crushed cardamom works better.
• Pistachios - I have chopped and added for garnish, it gives light crunch. Almonds can be used instead.
• Oil - I have used oil for deep frying the jamuns. Any neutral tasting oil works fine.

Why This Recipe Works

• It is a simple alternate to gulab jamun using basic ingredients.
• Sweet potato gives natural softness and moisture to the jamuns.
• The syrup flavor blends well without overpowering the sweet.
• Frying at correct temperature keeps the jamuns soft inside.
• It works well for festivals, functions or small celebrations.

Similar Recipes

• Bread Jamun
• Paneer Jamun
• Instant Gulab Jamun
• Milk Powder Jamun
• Dry Jamun

How to make Sweet Potato Jamun Step by Step

1.Rinse the sweet potatoes, trim off the edges. Cut each into 2. Transfer to a pressure cooker, add water till immersing level and pressure cook for 3-4 whistles in medium flame.

2.Peel off the skin and then mash it up well without any lumps. Measure 1 cup and set aside.

3.In a sauce pan, take sugar add water to it.

4.Now add saffron and cardamom powder. Heat it up, stir until sugar completely dissolves. Boil until the sugar syrup is slightly thick and sticky.

5.Switch off and set aside. Now to the mashed sweet potato add maida and salt.

6.Mix well without any lumps. It will be slightly sticky dough. Grease your hands with oil, shape into small lemon sized balls. While rolling don't apply pressure and don't roll them too tight.

7.Shape all the balls and make it ready. Now heat oil in a kadai, the oil should not be smoking hot. If you pinch a small piece and add it it should slowly come up that is the right temperature for frying jamuns.

8.Add 3-4 balls at a time, and fry till golden brown. Roll over for even frying.

9.Drain in tissue paper for 2 minutes then add it to slightly warm sugar syrup. Give at least half and hour standing time before serving. Keep the flame in medium and keep rolling.

Serve chilled or warm!

Expert Tips

• Mashing sweet potato - I mash the sweet potato very well without any lumps. Lumps can break the jamuns while frying.
• Dough Texture - The dough has be soft and little bit sticky, it should not be too dry. If it looks dry, sprinkle few drops of milk and mix it again gently.
• Rolling - I roll the jamuns gently without pressing tight. I only mix gently using fingers. If you knead too much, jamuns will turn bit hard after frying.
• Oil temperature - I have fried the jamuns in medium flame only. Very hot oil browns fast and inside stays uncooked.
• Adding to syrup - I have added the fried jamuns only to warm syrup, not hot. Hot syrup can make the jamuns hard.

Serving and Storage

Serve hot or warm, taste best straight from syrup. Goes well after weekend meals or with chai. Store leftover in syrup in fridge. Just warm lightly before serving again, they stay soft even after two days.

FAQS

1.Why my jamuns cracked while frying?

The dough may be dry or you rolled it too tight. Add few drops of milk next time and roll smooth.

2.Why did the jamuns turn hard?

The dough might have been tight or the oil was too hot. The balls should be smooth, slightly soft and not too hard, do not roll it tight.

3.Can I make jamuns a day before?

Yes, make the jamuns and soak in syrup and refrigerate it. Chilled jamuns tastes great.

4.Can I skip saffron?

Yes, optional. Jamuns still taste good but saffron gives color and aroma.

5.Can I shallow fry?

Deep frying works better for even cooking. Shallow frying may not give proper shape and will fry evenly.

If you have any more questions about this Sweet Potato Jamun Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Sweet Potato Jamun Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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