Sweet Potato Halwa

This Sweet Potato Halwa is a cozy, homestyle dessert with natural sweetness and warm spices. It uses mashed sweet potato and jaggery for a silky texture and deep, caramel-like flavor. A splash of ghee and cardamom makes it fragrant, while fried cashews add a crunchy finish. The recipe is quick, needs few ingredients, and suits both weeknight treats and festive tables.

Sweet Potato Halwa is a warm, ghee-rich dessert made by cooking sweet potatoes until soft, peeling and mashing them smooth, then sautéing the mash in ghee. Jaggery (with a tiny pinch of salt) is stirred in until it melts and blends into a glossy, caramel-like sweetness. Finish with more ghee, fragrant cardamom, and golden fried cashews for a rich, comforting halwa that comes together quickly and tastes deeply festive.

Sweet Potato Halwa Recipe

Sweet Potato Halwa

Recipe by S Kamala

0.0 from 0 votes

Sweet Potato Halwa is a warm, ghee-rich dessert made by cooking sweet potatoes until soft

Course: SweetsCuisine: IndianDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Ingredients

• Sweet Potato – 2 (approx. 500 grams)

• Jaggery Powder – 1 cup

• Ghee – 2 to 3 tablespoons

• Cashew Nuts – Few

• Cardamom powder – 1/2 teaspoon

• Salt – a pinch

Directions

• Wash the sweet potato and put it in a vessel. Add enough water to cover the potato and boil till it becomes soft. Alternatively, cut it into big pieces. Put it in the idli plate and steam cook it for 10 to 15 minutes.
• Once it cooked soft, remove the skin and mash it well.
• In a thick bottom kadai, put a teaspoon of ghee and fry the cashews. Remove and keep it aside.
• Add one more teaspoon of ghee in the same kadai. Add the mashed sweet potato and fry for few seconds.
• Add jaggery powder along with a pinch of salt and mix well.
• Stir continuously till the jaggery blends well.
• Finally add the remaining ghee, cardamom powder and the fried cashews.
• Mix everything well and remove.

Notes

• The jaggery powder used in this recipe is a well branded one without any impurities. So, I used it directly in the halwa. Instead, jaggery can also be used. In such case, boil the jaggery with little water, filter it and use it in the halwa.