21 Delicious Batata Recipes for Every Occasion

Let’s talk about batata, the versatile sweet potato that’s about to become your kitchen’s MVP! Whether you’re whipping up quick weeknight dinners, cozying up with comfort food, or celebrating seasonal flavors, we’ve got 21 mouthwatering recipes that’ll inspire you to get creative. From savory to sweet, these dishes are sure to delight. Ready to explore? Let’s dive into these delicious batata ideas!

Spicy Batata Fry

Bold flavors and crispy textures define this Spicy Batata Fry, a dish that turns simple potatoes into a memorable side or snack.

Ingredients

• 2 large russet potatoes, peeled and cut into 1/2-inch thick batons
• 2 tbsp clarified butter
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 1/2 tsp garam masala
• 1 tbsp fresh cilantro, finely chopped
• 1 tbsp lemon juice
• 1/2 tsp salt

Instructions

1. Rinse the potato batons under cold water to remove excess starch. Pat dry thoroughly with a kitchen towel.
2. Heat clarified butter in a large skillet over medium heat until shimmering, about 2 minutes.
3. Add cumin seeds to the skillet. Toast until fragrant, about 30 seconds.
4. Add the potato batons to the skillet in a single layer. Cook undisturbed for 5 minutes to achieve a golden crust.
5. Sprinkle turmeric powder, red chili powder, and salt over the potatoes. Toss gently to coat evenly.
6. Reduce heat to medium-low. Cover and cook for 10 minutes, stirring occasionally, until potatoes are tender.
7. Uncover, increase heat to medium-high, and cook for an additional 3 minutes to crisp the exterior.
8. Remove from heat. Sprinkle garam masala, cilantro, and lemon juice over the potatoes. Toss to combine.

Flaky on the outside and creamy within, these fries pack a punch. Serve alongside a cooling yogurt dip or as a bold topping for grain bowls.

Batata Vada

Looking for a snack that’s crispy outside and soft inside? Batata Vada delivers with its spiced potato filling and golden crust.

Ingredients

• 2 cups mashed potatoes, cooled
• 1 tbsp clarified butter
• 1 tsp mustard seeds
• 1/2 tsp turmeric powder
• 1 green chili, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 cup chickpea flour
• 1/4 tsp baking soda
• 1/2 cup water, ice-cold
• 1/2 tsp salt
• 2 cups vegetable oil, for deep frying

Instructions

1. Heat clarified butter in a pan over medium heat. Add mustard seeds; cook until they pop, about 30 seconds.
2. Stir in turmeric powder and green chili; sauté for 10 seconds to release aromas.
3. Fold in mashed potatoes and cilantro; mix well. Remove from heat; let cool.
4. Shape the mixture into 12 equal-sized balls; set aside.
5. In a bowl, whisk chickpea flour, baking soda, and salt. Gradually add ice-cold water to form a smooth batter.
6. Heat oil in a deep fryer to 350°F. Dip each potato ball into the batter, ensuring full coverage.
7. Fry in batches until golden brown, about 3-4 minutes per batch. Drain on paper towels.
8. Tip: Keep the oil temperature steady for even cooking. Tip: Use a cookie scoop for uniform potato balls. Tip: Serve immediately for the best texture.

Yummy Batata Vada boasts a crunchy exterior with a warmly spiced, fluffy interior. Pair with tamarind chutney for a tangy contrast or stuff into a bun for a Mumbai-style street food experience.

Sweet Potato Pie

You won’t find a more comforting dessert than sweet potato pie, especially when it’s made with care and quality ingredients.

Ingredients

• 1 1/2 cups mashed, roasted sweet potatoes
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 1/2 tsp fine sea salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 2 pasture-raised eggs, lightly beaten
• 1 cup heavy cream
• 1/2 cup unsalted butter, melted and slightly cooled
• 1 tsp pure vanilla extract
• 1 unbaked 9-inch pie crust, chilled

Instructions

1. Preheat oven to 350°F (175°C).
2. In a large bowl, combine mashed sweet potatoes, granulated sugar, brown sugar, salt, cinnamon, nutmeg, and ginger. Mix until smooth.
3. Add lightly beaten eggs, heavy cream, melted butter, and vanilla extract to the sweet potato mixture. Whisk until fully incorporated.
4. Pour the filling into the chilled pie crust, smoothing the top with a spatula.
5. Bake for 55-60 minutes, or until the center is set and a toothpick inserted comes out clean. Tip: Shield the crust edges with foil if they brown too quickly.
6. Cool the pie on a wire rack for at least 2 hours before serving. Tip: For cleaner slices, chill the pie for an additional hour.

Ultra-creamy with a spiced sweetness, this pie pairs wonderfully with a dollop of whipped cream or a scoop of vanilla bean ice cream. The crust should be flaky, contrasting the smooth filling perfectly.

Batata Poha

Let’s dive into Batata Poha, a comforting Indian snack that’s both light and satisfying, perfect for any time of the day.

Ingredients

• 2 cups flattened rice (poha), thick variety
• 1 medium russet potato, peeled and diced into 1/4-inch cubes
• 2 tbsp clarified butter (ghee)
• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds
• 1 green chili, finely chopped
• 1/4 cup raw peanuts
• 1/2 tsp turmeric powder
• 1 tbsp fresh lemon juice
• 1/4 cup fresh cilantro, finely chopped
• Salt, 1/2 tsp or to precise taste

Instructions

1. Rinse the poha under cold water in a colander for 30 seconds. Let it drain completely.
2. Heat ghee in a large skillet over medium heat (350°F). Add mustard and cumin seeds. Wait until they crackle, about 30 seconds.
3. Add peanuts. Toast until golden, stirring constantly, about 2 minutes.
4. Add diced potato and green chili. Cook until potatoes are tender, about 5 minutes, stirring occasionally.
5. Sprinkle turmeric and salt over the mixture. Stir to combine evenly.
6. Gently fold in the drained poha. Cook for 2 minutes, ensuring not to mash the grains.
7. Remove from heat. Drizzle lemon juice and sprinkle cilantro. Toss lightly.

Authentic Batata Poha should be fluffy with a slight bite. The peanuts add crunch, while lemon brightens the dish. Serve warm with a side of coconut chutney for an extra layer of flavor.

Roasted Garlic Batata

Bold flavors and simple techniques come together in this Roasted Garlic Batata, a dish that promises depth and comfort in every bite.

Ingredients

• 2 lbs Yukon Gold potatoes, cubed
• 1/4 cup extra virgin olive oil
• 1 head garlic, cloves separated and peeled
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp fresh rosemary, finely chopped

Instructions

1. Preheat oven to 400°F (204°C).
2. In a large mixing bowl, toss cubed potatoes with olive oil, ensuring each piece is evenly coated.
3. Add peeled garlic cloves, smoked paprika, sea salt, and black pepper to the bowl. Mix thoroughly.
4. Spread the potato mixture in a single layer on a baking sheet. Avoid overcrowding to ensure even roasting.
5. Roast in preheated oven for 25 minutes. Tip: Halfway through, stir the potatoes for uniform browning.
6. After 25 minutes, sprinkle finely chopped rosemary over the potatoes. Return to oven for an additional 10 minutes.
7. Remove from oven when potatoes are golden brown and crispy on the edges. Tip: Test doneness by piercing a potato cube with a fork; it should slide in easily.
8. Let rest for 5 minutes before serving to allow flavors to meld. Tip: For extra crispiness, broil for the last 2 minutes of cooking.

Hearty and aromatic, this Roasted Garlic Batata offers a crispy exterior with a tender, fluffy inside. Serve alongside a dollop of Greek yogurt or as a robust side to grilled meats.

Batata Bhaji

Just like that, Batata Bhaji brings the vibrant flavors of Indian street food right to your kitchen. This simple yet flavorful potato dish is a staple that’s both comforting and easy to whip up.

Ingredients

– 2 cups russet potatoes, peeled and diced into 1/2-inch cubes
– 3 tbsp clarified butter (ghee)
– 1 tsp cumin seeds
– 1/2 tsp turmeric powder
– 1 tsp red chili powder
– 1/2 tsp garam masala
– 1 tbsp fresh cilantro, finely chopped
– 1 tsp salt
– 1/2 cup water

Instructions

1. Heat clarified butter in a large skillet over medium heat (350°F) until shimmering.
2. Add cumin seeds to the skillet. Toast for 30 seconds until fragrant.
3. Stir in diced potatoes, ensuring they’re evenly coated with the ghee and cumin.
4. Sprinkle turmeric powder, red chili powder, and salt over the potatoes. Mix well.
5. Pour in water, cover the skillet, and reduce heat to low (250°F). Simmer for 15 minutes.
6. Remove the lid and increase heat to medium (350°F). Cook for another 5 minutes, stirring occasionally, until potatoes are tender and slightly crispy.
7. Sprinkle garam masala and chopped cilantro over the potatoes. Toss gently to combine.
8. Serve hot. For an extra touch, garnish with additional cilantro and a squeeze of lime.

Outstandingly versatile, Batata Bhaji boasts a soft interior with a crispy exterior, infused with warm spices. Pair it with fluffy naan or as a side to grilled meats for a satisfying meal.

Cheesy Batata Casserole

Kickstart your comfort food game with this Cheesy Batata Casserole, a hearty blend of creamy potatoes and sharp cheese baked to perfection.

Ingredients

• 2 lbs Yukon Gold potatoes, peeled and thinly sliced
• 1 cup heavy cream
• 1 cup whole milk
• 2 cups sharp cheddar cheese, grated
• 1/2 cup Parmesan cheese, finely grated
• 2 tbsp unsalted butter, melted
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp nutmeg, freshly grated

Instructions

1. Preheat oven to 375°F. Butter a 9×13 inch baking dish.
2. Layer half the potato slices in the dish, overlapping slightly. Season with half the salt, pepper, and nutmeg.
3. Pour half the heavy cream and milk over the potatoes. Sprinkle with half the cheddar and Parmesan cheeses.
4. Repeat layers with remaining potatoes, seasonings, cream, milk, and cheeses.
5. Drizzle melted butter evenly over the top layer.
6. Cover with foil and bake for 45 minutes. Tip: For a golden crust, remove foil during the last 15 minutes of baking.
7. Let stand for 10 minutes before serving. Tip: Resting allows the casserole to set for cleaner slices.
8. Garnish with chopped chives for a pop of color and freshness. Tip: Fresh herbs add a bright contrast to the rich flavors.

Bold flavors and a creamy texture make this casserole a standout. Serve alongside a crisp green salad for a balanced meal.

Batata Kebab

Now, let’s dive into making Batata Kebab, a savory potato-based delight that’s both simple and satisfying. Perfect for any meal, these kebabs are a testament to the magic of minimal ingredients.

Ingredients

– 2 cups russet potatoes, peeled and cubed
– 1/4 cup clarified butter
– 1/2 tsp cumin seeds
– 1/2 tsp turmeric powder
– 1/2 tsp garam masala
– 1/4 cup cilantro, finely chopped
– 1/2 cup breadcrumbs
– 1 pasture-raised egg, lightly beaten
– Salt, to precise measure (1/2 tsp)

Instructions

1. Boil the cubed potatoes in salted water until fork-tender, about 10 minutes. Drain well.
2. Mash the potatoes smoothly in a large bowl, ensuring no lumps remain for a uniform texture.
3. Heat clarified butter in a pan over medium heat. Add cumin seeds, sauté until fragrant, about 30 seconds.
4. Stir in turmeric and garam masala to the butter, cooking for another 30 seconds to release flavors.
5. Fold the spiced butter into the mashed potatoes along with cilantro and salt. Mix thoroughly.
6. Divide the mixture into equal portions, shaping each into a kebab around a skewer.
7. Dip each kebab into the beaten egg, then coat evenly with breadcrumbs.
8. Heat a grill pan over medium-high heat. Grill kebabs until golden and crisp, about 3-4 minutes per side.
9. Serve hot. For an extra crunch, a second coating of breadcrumbs can be applied before grilling.
10. Ensure the grill pan is properly heated to prevent sticking and achieve perfect grill marks.
11. Let kebabs rest for 2 minutes after grilling to set their shape.
12. Crisp on the outside with a soft, flavorful interior, these kebabs pair wonderfully with mint chutney or a side of yogurt. Consider serving them atop a bed of greens for a refreshing contrast.

Sweet Batata Pudding

Easy to whip up, this Sweet Batata Pudding combines creamy texture with rich, autumnal flavors. Perfect for a cozy dessert or a festive side.

Ingredients

• 2 cups mashed sweet batata (about 2 medium)
• 1 cup organic cane sugar
• 1/2 cup unsalted butter, melted
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup heavy cream
• 1 tsp pure vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp sea salt

Instructions

1. Preheat oven to 350°F. Grease a 9-inch baking dish with clarified butter.
2. In a large bowl, combine mashed sweet batata, organic cane sugar, and melted unsalted butter. Mix until smooth.
3. Add lightly beaten pasture-raised eggs, heavy cream, pure vanilla extract, ground cinnamon, ground nutmeg, and sea salt to the bowl. Whisk until fully incorporated.
4. Pour the mixture into the prepared baking dish. Smooth the top with a spatula for an even layer.
5. Bake for 45 minutes, or until the edges are slightly golden and the center is set but still jiggles slightly.
6. Let cool for 10 minutes before serving to allow the pudding to set further.

Notably, this pudding boasts a velvety texture with a hint of spice. Serve warm with a dollop of whipped cream or a sprinkle of toasted pecans for added crunch.

Batata Cutlet

Zesty and satisfying, Batata Cutlet is a crispy, spiced potato patty that’s perfect for a quick snack or a side dish. Its golden exterior and soft interior make it a crowd-pleaser.

Ingredients

• 2 cups mashed russet potatoes, cooled
• 1/4 cup finely chopped yellow onion
• 1 tbsp clarified butter
• 1 tsp ground cumin
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder
• 1/4 cup chopped cilantro
• 1 pasture-raised egg, lightly beaten
• 1/2 cup breadcrumbs
• 1/4 cup vegetable oil for frying
• 1/2 tsp salt

Instructions

1. In a large bowl, combine mashed russet potatoes, finely chopped yellow onion, clarified butter, ground cumin, turmeric powder, red chili powder, chopped cilantro, and salt. Mix until evenly distributed.
2. Divide the mixture into 8 equal portions. Shape each portion into a flat, round patty about 1/2 inch thick.
3. Dip each patty into the lightly beaten pasture-raised egg, ensuring full coverage.
4. Coat the patties evenly with breadcrumbs, pressing gently to adhere.
5. Heat vegetable oil in a skillet over medium heat (350°F). Fry the patties in batches until golden brown, about 3-4 minutes per side.
6. Transfer to a paper towel-lined plate to drain excess oil.

Lightly crispy on the outside and tender inside, these cutlets offer a harmonious blend of spices. Serve them with a side of mint chutney or layer them in a sandwich for an extra crunch.

Herbed Batata Wedges

These herbed batata wedges are a crispy, flavorful twist on the classic potato side. They’re perfect for a quick snack or a hearty accompaniment to any meal.

Ingredients

• 2 large batatas, cut into 1/2-inch wedges
• 2 tbsp extra-virgin olive oil
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme, finely chopped
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. In a large bowl, toss batata wedges with olive oil until evenly coated.
3. Add rosemary, thyme, smoked paprika, salt, and pepper to the bowl. Toss to coat the wedges evenly with the herbs and spices.
4. Spread the wedges in a single layer on the prepared baking sheet, ensuring they do not touch.
5. Bake for 25 minutes, then flip each wedge carefully to ensure even cooking.
6. Bake for an additional 20-25 minutes, or until the wedges are golden brown and crispy on the edges.
7. Remove from the oven and let cool for 5 minutes before serving.

Out of the oven, these wedges boast a crispy exterior with a tender, sweet interior. Serve them with a side of garlic aioli or sprinkle with grated Parmesan for an extra flavor boost.

Batata and Spinach Curry

Make this Batata and Spinach Curry for a hearty, flavorful meal that’s both nutritious and satisfying. Perfect for weeknight dinners or meal prep.

Ingredients

• 2 cups diced batata (sweet potato), 1/2-inch cubes
• 3 tbsp clarified butter
• 1 cup finely chopped yellow onion
• 2 tsp minced garlic
• 1 tbsp grated fresh ginger
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp cayenne pepper
• 1 cup canned crushed tomatoes
• 4 cups fresh spinach, tightly packed
• 1 cup coconut milk, full-fat
• 1 tsp kosher salt

Instructions

1. Heat clarified butter in a large skillet over medium heat until shimmering.
2. Add diced batata. Cook, stirring occasionally, until edges begin to caramelize, about 8 minutes. Tip: Ensure batata is evenly diced for uniform cooking.
3. Add yellow onion. Sauté until translucent, about 5 minutes.
4. Stir in minced garlic and grated ginger. Cook until fragrant, about 1 minute.
5. Add ground turmeric, ground cumin, ground coriander, and cayenne pepper. Toast spices, stirring constantly, for 30 seconds.
6. Pour in crushed tomatoes. Simmer, uncovered, for 5 minutes to reduce slightly.
7. Fold in fresh spinach in batches, allowing each addition to wilt before adding more.
8. Stir in coconut milk and kosher salt. Bring to a gentle simmer. Cook for 10 minutes, stirring occasionally. Tip: Avoid boiling to prevent coconut milk from separating.
9. Remove from heat. Let stand for 5 minutes before serving. Tip: Resting allows flavors to meld.

Oven-roasted batata adds a subtle sweetness, balanced by the earthy spinach and rich coconut milk. Serve over steamed jasmine rice or with warm naan for a complete meal.

Batata Tikki

Aromatic and crispy, Batata Tikki is a spiced potato patty that’s a staple in Indian street food. Perfect for a quick snack or appetizer, these golden delights are vegan and gluten-free.

Ingredients

– 2 cups russet potatoes, boiled and mashed
– 1/4 cup cilantro, finely chopped
– 1 tbsp ginger, minced
– 1 green chili, finely diced
– 1 tsp cumin seeds
– 1/2 tsp turmeric powder
– 1/2 tsp garam masala
– 1/4 cup chickpea flour
– 2 tbsp clarified butter (ghee)
– 1 tsp salt

Instructions

1. In a large bowl, combine mashed potatoes, cilantro, ginger, green chili, cumin seeds, turmeric powder, garam masala, and salt. Mix until uniform.
2. Gradually add chickpea flour to the mixture, kneading lightly to form a dough that holds together. Tip: The flour acts as a binder, ensuring the tikkis don’t fall apart during cooking.
3. Divide the dough into 8 equal portions. Roll each into a ball, then flatten into a 1/2-inch thick patty.
4. Heat clarified butter in a non-stick skillet over medium heat (350°F). Tip: The butter should shimmer but not smoke, indicating the right temperature for frying.
5. Place patties in the skillet, cooking for 3-4 minutes per side until golden brown and crisp. Tip: Avoid overcrowding the pan to ensure even cooking and crispiness.
6. Transfer cooked tikkis to a paper towel-lined plate to drain excess butter.
Expect a crispy exterior with a soft, flavorful interior. Serve hot with mint chutney or atop a bed of greens for a light meal.

Batata Soup with Coconut Milk

Warm up with this creamy Batata Soup with Coconut Milk, a comforting blend of sweet potatoes and rich coconut flavors.

Ingredients

• 2 cups diced sweet potatoes, peeled
• 1 cup full-fat coconut milk
• 2 cups vegetable stock
• 1 tbsp clarified butter
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp ground turmeric
• 1/2 tsp ground cumin
• 1/4 tsp cayenne pepper
• Salt, to precise measurement (1/2 tsp)

Instructions

1. Heat clarified butter in a large pot over medium heat until shimmering.
2. Add finely diced yellow onion, sauté until translucent, about 5 minutes.
3. Stir in minced garlic, ground turmeric, ground cumin, and cayenne pepper; cook for 1 minute until fragrant.
4. Add diced sweet potatoes, stir to coat with spices.
5. Pour in vegetable stock, bring to a boil, then reduce heat to simmer for 20 minutes until sweet potatoes are tender.
6. Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
7. Return soup to pot, stir in full-fat coconut milk, and heat through for 5 minutes.
8. Season with 1/2 tsp salt, adjust if necessary.

Perfectly silky with a hint of spice, this soup pairs wonderfully with crusty bread or a drizzle of chili oil for extra heat.

Batata and Chickpea Stew

Warm up your kitchen with this hearty Batata and Chickpea Stew, a perfect blend of sweet and savory flavors that’s both nourishing and satisfying.

Ingredients

• 2 tbsp extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground turmeric
• 2 large batatas (sweet potatoes), peeled and cubed into 1-inch pieces
• 1 15-oz can chickpeas, drained and rinsed
• 4 cups vegetable stock
• 1 cup full-fat coconut milk
• 1/2 cup fresh cilantro, chopped
• Salt, to season

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced onion and sauté until translucent, about 5 minutes.
3. Stir in minced garlic, cumin, smoked paprika, and turmeric; cook until fragrant, 1 minute.
4. Add batata cubes and chickpeas, stirring to coat with spices.
5. Pour in vegetable stock and bring to a boil.
6. Reduce heat to low, cover, and simmer until batatas are tender, 20 minutes.
7. Stir in coconut milk and simmer uncovered for 5 minutes to thicken slightly.
8. Season with salt and fold in chopped cilantro before serving.

Generously ladle this stew into bowls for a comforting meal. The batatas should be fork-tender, and the broth richly flavored with coconut and spices. Serve with a sprinkle of extra cilantro and a side of crusty bread for dipping.

Batata Pancakes

Delightfully crispy on the outside and tender within, these Batata Pancakes are a savory twist on breakfast classics. Perfect for using up leftover sweet potatoes, they’re a breeze to whip up.

Ingredients

• 1 cup mashed sweet potato, cooled
• 1/2 cup all-purpose flour
• 1/4 cup finely grated Parmesan cheese
• 1 pasture-raised egg, lightly beaten
• 1 tbsp clarified butter
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp smoked paprika
• 2 tbsp grapeseed oil, for frying

Instructions

1. In a large mixing bowl, combine the mashed sweet potato, all-purpose flour, Parmesan cheese, beaten egg, clarified butter, sea salt, black pepper, and smoked paprika. Mix until just combined.
2. Heat grapeseed oil in a non-stick skillet over medium heat (350°F) until shimmering.
3. Using a 1/4 cup measure, scoop the batter into the skillet, flattening slightly with the back of the measure to form pancakes.
4. Cook for 3-4 minutes on the first side, or until golden brown and edges begin to crisp.
5. Flip carefully and cook for an additional 3 minutes on the second side, ensuring even browning.
6. Transfer to a wire rack set over a baking sheet to keep crisp. Repeat with remaining batter, adding more oil as needed.

Serve these pancakes hot, with a dollop of crème fraîche or a drizzle of maple syrup for a sweet-savory contrast. The smoked paprika adds a subtle depth, making them a standout side or light meal.

Batata and Peas Masala

Perfect for a hearty meal, Batata and Peas Masala combines tender potatoes and sweet peas in a richly spiced tomato sauce.

Ingredients

• 2 cups diced Yukon Gold potatoes
• 1 cup fresh green peas
• 2 tbsp clarified butter
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 tbsp grated ginger
• 1 tsp cumin seeds
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1/2 tsp cayenne pepper
• 1 cup crushed tomatoes
• 1/2 cup water
• 1 tsp garam masala
• 1/2 cup chopped cilantro
• 1 tbsp lemon juice

Instructions

1. Heat clarified butter in a large skillet over medium heat until shimmering.
2. Add cumin seeds, toast for 30 seconds until fragrant.
3. Stir in onion, sauté until golden, about 5 minutes.
4. Add garlic and ginger, cook for 1 minute until aromatic.
5. Mix in turmeric, coriander, and cayenne, cook for 30 seconds to bloom spices.
6. Add potatoes, coat well with spice mixture, cook for 2 minutes.
7. Pour in crushed tomatoes and water, bring to a simmer.
8. Cover, reduce heat to low, cook for 15 minutes until potatoes are tender.
9. Add peas, cook uncovered for 5 minutes until peas are bright green.
10. Sprinkle garam masala, cilantro, and lemon juice, stir to combine.

Delight in the creamy potatoes and vibrant peas enveloped in a bold, aromatic sauce. Serve atop steamed basmati rice or with warm naan for a satisfying meal.

Batata Chips with Spicy Dip

Delightfully crispy and irresistibly spicy, these batata chips with a fiery dip are a game-changer for snack time.

Ingredients

• 2 large sweet potatoes, thinly sliced to 1/8-inch thickness
• 2 cups avocado oil, for frying
• 1 cup full-fat Greek yogurt
• 2 tbsp harissa paste
• 1 tbsp freshly squeezed lemon juice
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Heat avocado oil in a deep fryer or large pot to 375°F.
2. Fry sweet potato slices in batches until golden and crisp, about 2-3 minutes per batch.
3. Transfer chips to a paper towel-lined tray; immediately sprinkle with sea salt.
4. In a medium bowl, whisk together Greek yogurt, harissa paste, lemon juice, smoked paprika, and black pepper until smooth.
5. Let dip rest at room temperature for 10 minutes to allow flavors to meld.
6. Serve batata chips warm with spicy dip on the side.

These chips offer a perfect crunch with a hint of sweetness, balanced by the dip’s smoky heat. Try serving them alongside grilled meats for a contrasting texture.

Batata and Lentil Salad

Vibrant and hearty, this Batata and Lentil Salad combines earthy flavors with a satisfying crunch. Perfect for a quick lunch or a side dish that stands out.

Ingredients

• 1 cup dried green lentils, rinsed
• 2 medium batatas (sweet potatoes), peeled and diced into 1/2-inch cubes
• 3 tbsp extra-virgin olive oil
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1/2 tsp ground cumin
• 1/4 tsp smoked paprika
• 1/4 cup finely chopped red onion
• 2 tbsp chopped fresh parsley
• Salt, to taste

Instructions

1. Preheat oven to 400°F. Toss batatas with 1 tbsp olive oil and a pinch of salt. Spread on a baking sheet in a single layer. Roast for 25 minutes, flipping halfway, until edges are caramelized.
2. While batatas roast, cook lentils in 3 cups of boiling water for 20 minutes, or until tender but not mushy. Drain and let cool slightly.
3. In a small bowl, whisk together remaining 2 tbsp olive oil, apple cider vinegar, Dijon mustard, cumin, and smoked paprika to create the dressing.
4. In a large mixing bowl, combine cooked lentils, roasted batatas, red onion, and parsley. Pour dressing over and toss gently to coat. Season with salt as needed.
5. Let salad sit for 10 minutes before serving to allow flavors to meld.

Bold textures and flavors make this salad a standout. The creamy lentils pair beautifully with the crispy batatas, while the dressing adds a tangy depth. Serve atop a bed of arugula for an extra peppery bite.

Batata Halwa

Rich in flavor and tradition, Batata Halwa is a sweet, comforting dessert made with simple ingredients. Ready in under an hour, it’s perfect for satisfying sweet cravings.

Ingredients

• 2 cups grated sweet potatoes, tightly packed
• 1 cup granulated sugar
• 1/2 cup clarified butter (ghee)
• 1/2 cup whole milk
• 1/4 tsp cardamom powder
• 10-12 saffron strands, soaked in 1 tbsp warm milk
• 2 tbsp chopped almonds, for garnish

Instructions

1. Heat clarified butter in a heavy-bottomed pan over medium heat (350°F).
2. Add grated sweet potatoes. Stir continuously for 10 minutes until soft.
3. Pour in whole milk. Cook for another 5 minutes, stirring occasionally.
4. Mix in granulated sugar. Stir well until sugar dissolves completely.
5. Add cardamom powder and saffron-infused milk. Combine thoroughly.
6. Reduce heat to low (250°F). Simmer for 15 minutes until mixture thickens.
7. Turn off heat. Let halwa rest for 5 minutes to set.
8. Garnish with chopped almonds before serving.

Golden and aromatic, Batata Halwa boasts a velvety texture with a hint of saffron. Serve warm with a scoop of vanilla ice cream for a delightful contrast.

Batata Stuffed Paratha

Kickstart your morning with this hearty Batata Stuffed Paratha, a flavorful twist on the classic Indian flatbread. Perfect for a quick breakfast or a satisfying snack, it’s packed with spiced mashed potatoes encased in a crispy, golden crust.

Ingredients

• 2 cups whole wheat flour, plus extra for dusting
• 1/2 cup water, at room temperature
• 1 tsp salt
• 1 cup mashed potatoes, cooled
• 1/2 tsp turmeric powder
• 1/2 tsp cumin seeds
• 1/4 cup clarified butter
• 1/4 cup fresh cilantro, finely chopped
• 1 green chili, finely minced

Instructions

1. In a large mixing bowl, combine whole wheat flour and salt. Gradually add water, kneading into a smooth, pliable dough. Cover with a damp cloth; rest for 15 minutes.
2. While dough rests, mix mashed potatoes with turmeric powder, cumin seeds, cilantro, and green chili in a bowl. Set aside.
3. Divide dough into 4 equal portions. Roll each into a ball, then flatten into a 4-inch disc on a floured surface.
4. Place 2 tbsp of potato mixture in the center of each disc. Gather edges to enclose filling, pinching to seal. Flatten gently with your palms.
5. Heat a skillet over medium heat. Carefully roll stuffed dough into a 6-inch circle, dusting with flour as needed to prevent sticking.
6. Cook paratha on the skillet for 2 minutes, then flip. Brush with clarified butter; cook for another 2 minutes until golden brown spots appear. Repeat on the other side.
7. Remove from skillet; serve hot. Tip: For extra crispiness, press paratha gently with a spatula while cooking.

Relish the crispy exterior giving way to a soft, spiced potato filling. Serve with a dollop of yogurt or pickle for an extra flavor kick.

Conclusion

From savory to sweet, these 21 batata recipes offer something for every palate and occasion. Whether you’re looking for comfort food or a healthy snack, this roundup has you covered. We’d love to hear which recipes become your favorites—drop us a comment below! And if you found this collection inspiring, don’t forget to share the love on Pinterest. Happy cooking!