When Shakarkandi, or sweet potatoes are available, they always find their way into this super-quick, super-easy, super-healthy, and nutritious snack.
Not only is it filling, but packed with fibre and vitamins. It is also a low GI (glycemic index) food making it suitable for diabetics.
I simply toss in some on top of the seperator-containers that I use to cook the rice and dal, in the pressure cooker. (Also works great with regular potatoes; just cut the very large ones into halves.)
Where they get nicely steamed till soft. Or you could always boil them like potaotes, or bake them till done.
The cooked shakarkandi can stay in the fridge for a couple of days, if using later.
Just slice them into a bowl, sprinkle the toppings of your choice, toss, and munch right away.
Traditionally served piping hot, but just as good, cold.
Toppings for sprinkling on (all optional) - (Me, I didn't bother with the slicing part, either!)
Salt, Sendha Namak
Black salt, Kala Namak/Saanchal (if using both, a good ratio is 1/3 regular salt + 2/3 black salt)
Chaat Masala (I used the organic one by 24-Letter Mantra)
Bhuna Jeera (Roasted Cumin) Powder (how to make)
Finely chopped fresh Coriander (Hara Dhaniya)