Sometimes you need a healthy make-ahead breakfast. Whether you are serving a crowd or just trying to figure out your way in to a busy week-day morning, this 5 ingredient Sweet potato Stir Fry is just the ticket.
The dish contains Sweet Potato that is grated super-fast in a food processor. I have a tiny one that I use for grating if I am making this dish just for me otherwise I whip out the regular food processor.
Sometimes I get raw peanuts and roast them on a week-end. Otherwise the pre-roasted no salt Peanuts work really well. You can also grind them in the food processor when you are doing rest of the meal prep or simply do it the night before when you are putting Dinner together.
Why we love this recipe for Stir fried sweet potato:
So easy to put together.
This is a Savory sweet Potato hash so it goes well with other Egg and Cheese dishes.
Very little prep and cooks in 10 minutes.
Kid friendly
Make it Vegan with one easy substitution
Oh so flavorful with Cumin and get protein from the Peanuts.
The ingredients you will need:
Sweet potato
Cumin Seeds
Red Chilies or Red Chili Powder or Green chilies work too
Curry leaves – these are easily available in Indian grocery store but skip if you don’t feel like going there
Coconut grated and Cilantro for garnish
How to make Stir Fry sweet potatoes:
In a large pan, heat oil or ghee. Use high temperature oil such as grapeseed oil or Canola oil.
Add Cumin seeds and wait for it to crackle, about 30 seconds.
Add Curry leaves. Make sure to pat dry the curry leaves if there is any water drops on it otherwise the Oil will splat out.
Add grated Sweet Potato and mix well.
Add ground Peanuts and mix well.
Splash about 2 Tbsp. of water on the mix and cover and let cook on very low flame for about 4 minutes.
Open the cover mix again and check for doneness. If the Sweet potato is not cooked, repeat with Water and cover again for another 3 minutes.
Garnish with grated coconut and Cilantro.
Serve Warm.
Tips and Substitutions for 5 ingredient Sweet Potato Stir fry :
Make it Vegan by using Canola or grapeseed Oil and do not use Ghee.
Grate the sweet Potato just before when you want to make it otherwise it may turn brown.
You can but grated Coconut or Coconut powder in most grocery stores
Cumin Seeds are also available in most grocery stores
Storing and Making ahead tips:
You can ground the Peanuts up to a week in advance and it stores well in a mason jar.
You can make this dish the night before and just warm it in a microwave or stove top before serving.
Sweet Potato hash with cumin stays well in refrigerator for up to 3 days.
Some delicious recipes to try next:
Green salad with strawberries – Goes with anything and healthy.
Pineapple Olive Oil Cake – easy to make and not too sweet. A perfect dessert
Funfetti Cream Cheese cookies – You can make these the day before and serve it as dessert for Brunch
If you make this recipe and love it, remember to stop back and give it a five star rating – it helps other people find it.
Sweet Potato Stir Fry with Cumin
Ingredients
- 1 medium Sweet potato
- 1 tsp. Cumin Seeds
- 2 Red Chilies or Red Chili Powder or Green chilies work too
- 5-6 leaves Curry leaves
- 2 Tbsp. Coconut grated
- Cilantro a handful
Instructions
- In a large pan, heat oil or ghee. Use high temperature oil such as grapeseed oil or Canola oil.
- Add Cumin seeds and wait for it to crackle, about 30 seconds.
- Add Curry leaves. Make sure to pat dry the curry leaves if there is any water drops on it otherwise the Oil will splat out.
- Add grated Sweet Potato and mix well.
- Add ground Peanuts and mix well.
- Splash about 2 Tbsp. of water on the mix and cover and let cook on very low flame for about 4 minutes.
- Open the cover mix again and check for doneness. If the Sweet potato is not cooked, repeat with Water and cover again for another 3 minutes.
- Garnish with grated coconut and Cilantro.
- Serve Warm.
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