Candied Sweet Potatoes with Jaggery and Cardamom

Sweet potato dessert with healthy sugars and spices.

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4


  • Sweet Potatoes - 2 medium size
  • Jaggery - ½ to ¾ cup
  • Cinnamon - 1 stick
  • Powdered Cardamom - ¼ tsp
  • Butter - ½ tsp
  • Blanched Almonds - 8 or 10 slivered
  • Raisins - 10


  1. Peel and chop potatoes into ½” discs.
  2. Heat a thick bottom saucepan.
  3. Add the potatoes and 1 to 2 tablespoons of water to the pan.
  4. Cover and cook on medium low heat for about 10 to 15 minutes until the potatoes are fork tender.
  5. Check the potatoes. If they are not tender yet, cook for few more minutes until the desired consistency is reached. Sprinkle little water if necessary. Transfer the cooked potatoes to a bowl.
  6. Return the saucepan to the stove. Add jaggery, ¼ cup of water and cook on medium high heat. When jaggery has completely dissolved, strain the syrup to remove impurities.
  7. Transfer the syrup back to the saucepan, add cinnamon stick and cardamom and simmer for about 8 to 10 minutes on low heat until it gets thick and sticky.
  8. Fold the potatoes into the thick syrup and cook on low flame until both syrup and potatoes are combined well together and the potatoes are coated well with the honey golden syrup.
  9. Remove the cinnamon stick and transfer the potatoes-jaggery mixture to a bowl.
  10. Prepare the garnish. Heat butter in a small fry pan. Add blanched almond slivers and fry until light golden. Add raisins. The raisins will plump up immediately. Turn the stove off.
  11. Spoon the garnish over the sweet potatoes.
  12. Serve hot or cold.