sweet potato tikki (shakarkandi tikki)

Sweet Potato Tikki

  • Author: My Heart Beets
  • Yield: 12-14 patties 1x
  • Cuisine: Indian


  • 2 pounds sweet potatoes, cooked and peeled (see directions for how to cook)
  • ⅓ cup chopped cilantro leaves
  • 1 Serrano pepper, minced
  • 1 teaspoon minced ginger or ginger paste
  • 2 teaspoons dried fenugreek leaves (kasoori methi)
  • 1 ½ teaspoons salt
  • 1 teaspoon Kashmiri chili powder
  • 1 teaspoon roasted ground cumin powder*
  • ½ teaspoon garam masala
  • ¼ teaspoon black pepper
  • ⅛ teaspoon cayenne pepper, to taste


  • Ghee or oil, shallow fry
  • Cilantro, garnish, optional


Sweet Potato Tikki:

  1. Place the cooked and peeled sweet potatoes and the remaining ingredients together in a bowl. Using a potato masher or spoon, mash until well combined.
  2. Using a medium cookie scoop, take two scoops of the mixture and form it into a ball, then flatten it into a patty. Repeat until all the mixture has been formed into patties.
  3. Add 4 tablespoons of ghee/oil to a frying pan over medium heat and shallow fry the patties in batches, adding more ghee/oil as needed. Fry the patties for 3 minutes per side, or until browned.
  4. Garnish with cilantro and serve with chutney or ketchup if desired.

To cook the sweet potatoes:

  • To cook the sweet potatoes on the stovetop: add the sweet potatoes to a pot and cover with water. Bring the pot to a boil, then cover with a lid and reduce the heat to low. Cook for 20 minutes, or until the sweet potatoes are soft and tender. Remove the sweet potatoes from the pot and place them onto a plate. Once cool enough to touch, remove the peel. 
  • To cook the sweet potatoes in an instant pot: pour 2 cups of water into the instant pot, put a trivet inside the pot, and then place the sweet potatoes on top of the trivet. Cook for 15 minutes at high pressure (for medium sweet potatoes, 9 to 12 ounces), then naturally release pressure. Remove the sweet potatoes from the pot and place them onto a plate. Once cool enough to touch, remove the peel. 


Sweet potato tikki tastes best soon after you pan-fry them. To reheat them later, I suggest warming them up in a pan on the stovetop.

I don’t add any flour to these sweet potato patties, but you can if you’d like. The patties hold up just fine, but if you have any trouble you can always mix in some rice flour or you can put them in the fridge for 10-15 minutes to set prior to pan-frying them.