Wash and pressure cook the sweet potatoes for a whistle. Let the pressure fall down.
Heat a nonstick pan with cooking oil, temper with mustard seeds, cumin seeds, urad dal and hing.
Meanwhile, once the pressure falls down, peel the skin and cube into 1 inch pieces.
Next, add finely chopped onions, curry leaves and saute till the onions turn colour. Add turmeric powder and red chilli powder.
Add the cubed sweet potato to the pan and toss well.
Drizzle few more drops of cooking oil if required. Roast in low flame till the potatoes are well coated.
Serve hot as a side dish.