Sweet Potato Kheer


  • 1 litre milk
  • 1 medium sweet potato
  • 1/3 cup sugar
  • 1/4 tsp. cardamom powder
  • 1 tbsp. fine vermicelli
  • 1 tsp ghee
  • 1 tsp. raisins
  • 1 tsp. almonds slivered thinly
  • 1 tsp. pistachios slivered thinly


  • Pressure cook sweet potato for 3-4 whistles till tender. The skin will come off easily now, so peel neatly.
  • Chop into tiny pieces, or grate coarsely.
  • Heat ghee in a heavy pan, add vermicelli, stir fry till light golden.
  • Drain with a slatted spoon, keep aside.
  • Add hot milk, bring to a boil stirring occasionally.
  • Simmer for 7-8 minutes. Add cooled sweet potato, cardamom powder, sugar.
  • Stir to dissolve sugar completely. Add all other ingredients, simmer for 2 minutes. Serve hot.
  • Always add the potatoes just few minutes before serving.
  • Reheat prepared kheer to a boil, add potato, resume boil, then serve