Sweet potatoes are the sweeter tuberous roots that are long and tapered, and have a rustic look , feel and taste. There are many varieties of these roots available around the world, ranging from pale yellow skinned to orange or from red to purplish hued skin. A rich source of Vit A and Beta-carotene, it is also a good source of many other essential minerals and nutrients.
Generally in India, one can find the purple/Red variety of sweet potatoes with pale or whitish flesh. These varieties are generally less sweet and more on dry side than its orange or yellow counterparts.One can easily spot the hand carts, selling the hot/warm, coal roasted or fire roasted sweet potatoes. The smoky aroma, the buttery smoothness and the rustic feel, as you unwrap the charred skin, will surely charm you. If at all, you are not really happy with the tad less sweetness and bit of dry potatoes, then Sindhi style of cooking sweet potatoes in sugary syrup might tickle your sweet taste buds.
- 1 large (or 2 medium sized) sweet potatoes
- Water for boiling
- 1 cup sugar
- 300-400 ml of water
- Thoroughly scrub and rinse well the sweet potato to make sure that its rid of all the dirt and grim.
- Boil in sufficient water till almost cooked.( I pressure cooked it whole, till the pressure of cooker was released just once.Switch off the gas immediately).
- In the meanwhile, cook the sugar along with water till it just dissolves.
- Now Cut the boiled sweet potatoes into 1- inch thick slices and add into boiling sugar syrup. Cook on medium flame till the syrup is thick and the flesh of sweet potatoes appear juicy and translucent.
- Serve warm.