Sweet Potato Halwa – A delicately flavored, lightly sweetened dish with melt-in-mouth textures and aromatics from cardamom and saffron.
This right here sounds like our family when it comes to food-
“I could have killed you.” “Or I could have killed you,” Percy said. Jason shrugged. “If there’d been an ocean in Kansas, maybe.” “I don’t need an ocean—” “Boys,” Annabeth interrupted, “I’m sure you both would’ve been wonderful at killing each other. But right now, you need some rest.” Food first,” Percy said. “Please?” ― Rick Riordan, The Mark of Athena
Sweet Potatoes, A must-have vegetable in my kitchen, that has come to my rescue many times! This fourth of July happened to be an Indian festival of “Ashadhi Ekadashi” that is celebrated by fasting or eating foods that are usually not eat in meals. I am not a person who enjoys fasting but love feasting on the special foods made this day. So I did fast anyway, and hey why not when Mom is visiting?
Our menu included mouth spicy, crispy non-fry Sabudana vada with a simple yogurt-peanut based chutney, ginger lemonade, lots of fruits and a heavenly dessert/breakfast bowl of fiber-rich sweet potato halwa loaded with vitamins A and C.
Reasons why we love this Sweet Potato Halwa:
- good source of fiber and vitamins, with a lower glycemic index
- gluten-free
- can be made vegan with oil and nut milk
- can be made-ahead
- Fasting friendly, well at least for us!
- easy and quick recipe.
A traditional stove-top dish that comes out with even beautiful textures in Instant Pot with half the cooking time! I slice the sweet potatoes, which is so much easier than shredded them, add all the ingredients, cook for 3 mins and it is DONE!
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- 1-2 tbsp ghee Oil for Vegan option
- 3 medium sweet potatoes washed, peeled and thinly sliced
- ¼ cup unsweetened almond milk
- ⅓ cup packed brown sugar more or less
- ¼ cup grated unsweetened coconut
- ½ tsp salt
- 6-8 cardamom pods
- 1 generous pinch of saffron
- Optional Garnish
- 1 tablespoon almonds and pistachio slices
Turn the Instant Pot to Saute mode. Add ghee, sliced sweet potatoes. Add almond milk, brown sugar, coconut, salt, cardamom, and saffron.
- Close the Instant Pot with pressure valve to sealing. Press Cancel and select Manual/Pressure cook(Hi) and adjust the time to 3 minutes. Allow Natural Pressure Release. Garnish with nuts and enjoy!
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Author: Archana
Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live New Jersey with my husband and two sons.
Hands down winner recipe..looks scrumptious
Thank you Lathiya!
This looks amazing. Is 1/4 cup liquid really enough? I’m afraid I’ll burn up my pot. The manual says minimum is 1 1/2 cups.
Hi Laura! 1/4 cup of low fat milk or almond milk works well for this recipe. Sweet potatoes also have water content in it that helps build the pressure in the IP. Hope you make this recipe! Let me know.
“A delicately flavored, lightly sweetened dish with melt-in-mouth textures and aromatics from cardamom and saffron” – you got me at this description 😀
Thank you!
I’m new to the instant pot, didn’t really think something this easy could be so good! I only had desiccated coconut, and that worked pretty well. I’m also partial to cream over milk, so used 1/3 cup almond/ coconut half and half.
The amount of sugar made it feel like a dessert that its intended to be, but I’m curious to see how much the sugar can be reduced without messing up the taste. I’ll probably try 1/4 cup first, then maybe 1/8th.
Also, I wonder if the recipe will carry over well with carrot. I still can’t believe I made halva, thanks!
Hi Vishal, I am so happy to hear that you enjoyed this healthy dessert! You can def reduce the sugar to your taste. Here is my recipe for carrot halwa in the instant pot that is simple and delicious- http://ministryofcurry.com/carrot-halwa-instant-pot/ you can use regular milk and cream instead of almond milk and almond meal if you like!