Delicately flavored and lightly sweetened sweet potato halwa is a perfect dish that can be enjoyed for breakfast or dinner. With melt-in-mouth creamy sweet potatoes and aromatic cardamom and saffron, this halwa is easy to make in the Instant Pot.
Sweet Potatoes are a must-have root vegetable in my kitchen. From adding it to curries and dal to homemade Indian bread, I love using nutrient-rich sweet potatoes in my cooking. Traditionally sweet potato is also a "fasting" approved vegetable in India.
This 4th of July also happened to be an Indian festival of "Ashadhi Ekadashi" that is celebrated by fasting or eating special foods. I have always enjoyed the special fasting foods. This year will be particularly special as I can cook and enjoy a special meal with my mom.
Our menu included my favorite crispy non-fry Sabudana vada with a yogurt & peanut chutney and refreshing ginger lemonade. Mom also made this heavenly sweet potato halwa that is fiber-rich and loaded with nutrients.
Why we love this Sweet Potato Halwa
- good source of fiber and vitamins, with a lower glycemic index
- Make it vegan by using oil and nut milk
- make ahead recipe
- fasting friendly for my Indian followers
- easy and quick
I loved that mom used the Instant Pot to make the halwa instead of her traditional stovetop recipe. We were pleasantly surprised with the beautiful textures in Instant Pot with half the cooking time.
Instead of individually shredded the sweet potatoes which can be time-consuming, we sliced the sweet potatoes. Then added the remaining ingredients and pressure cooked for 3 mins. The halwa came out creamy and luxurious with half the effort and everyone loved the flavors.
Here is a quick video showing how mom made it:
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Instant Pot Sweet Potato Halwa
- 2 tablespoons 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 teaspoon salt
- 6 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 Pressure cook(Hi) and adjust the time to 3 minutes. Allow Natural Pressure Release. Garnish with nuts and enjoy.