Food Recipes

Sweet Potato Payasam

Pallavi Ayyagari
Written by Pallavi Ayyagari


There’s something about Sundays, you just can’t get yourself to eat boring food. Especially after waking up from that long afternoon nap, you crave all the possible things under the sun. Today was no different.

So, I woke up with this massive craving to bogart everything sweet around the house and since I am trying to eat healthy these days, sweet cravings kinda get to you. Nevertheless, I started scurrying through the kitchen mess trying to find myself healthy ingredients to cook something sweet. All I found was sweet potato and coconut milk and that was the beginning of yet another experiment.

An experiment that was a huge success and the best part? It’s healthy!

Here’s what you need to make this ambrosia!




Sweet Potatoes – 2 large

Jaggery – 100 gms.

Water – 100 ml

Milk – 500 ml

Coconut milk – 200 ml

Assorted nuts – 50 gms.

Cardamom powder

Ghee – 2 tbsp



 1. Grate the sweet potatoes and keep aside.


2. In a pan, take jaggery and water and bring to a boil. Once all the jaggery melts, take it off the flame, strain and set aside.


3. Fry the assorted nuts in some ghee or dry roast them in a pan and keep aside.


4. In a fresh non-stick pan, take 2 tbsp of ghee. Once hot, add the grated sweet potatoes and fry for 5 mins. (Don’t freak out if some of it sticks to the pan, just keep stirring)


5. Add 500 ml of milk to this mixture little by little as you keep stirring.


6. Add 100 ml of coconut milk, cardamom powder and the toasted assorted nuts to the pan and mix well.


7. Add the remaining 100 ml of coconut milk to the pan and take it off the flame.


8. Serve warm or chilled as per your liking and garnish with nuts.



  1. Keeping grated sweet potatoes out and exposed for too long will cause them to discolor. If you aren’t using it immediately, make sure you keep it aside in a bowl full of cold water.
  2. I like my payasam warm, but chilled payasam tastes equally delish. Refrigerate for an hour before serving.
  3. I used organic jaggery and hence the dark colour. You can use any jaggery available at home.
  4. I tried to make this dish as healthy as possible, you can make it healthier by adding skimmed milk and stevia or sugar free instead of jaggery.
  5. To make a richer version of this payasam, you can use full fat milk, 100 gms khoya, saffron and nuts fried in ghee to garnish.

Would love to hear your comments on this one! Try it out 🙂


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Pallavi Ayyagari

Pallavi Ayyagari

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