Instant Pot

Spiced Sweet Potatoes with Cashews and Cilantro

4 Servings

35 minutes 25 minutes active

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In the Indian kitchen, sabzi are cooked vegetable dishes typically flavored with aromatics such as onion, ginger and garlic as well as fragrant spices. For our take on sweet potato sabzi, we first toast nuts, spices, seeds and aromatics then set the mix aside for tossing with chunks of sweet potatoes after they’ve been pressure-cooked. The result is a delicious contrast of sweet, savory and spicy flavors, as well as creamy and crunchy textures. If you’re a fan of chili heat, leave the seeds in the jalapeño that’s finely chopped. Serve this vibrant dish as a side to grilled or roasted chicken, lamb or pork, or offer it as a vegetarian main with basmati rice or warmed naan. And if you like, offer plain yogurt on the side—it’s a cooling contrast to the warm spices and also adds creamy richness.




Don't use sweetened coconut, which will overwhelm with its sugariness. If you can't find unsweetened wide-flake coconut, use regular unsweetened shredded coconut—the fine shreds won't offer as much texture or visual appeal but the dish will still taste great.

35 minutes

25 minutes active


  • 2

    tablespoons grapeseed or other neutral oil

  • ½

    cup unsweetened wide-flake coconut


Caroline C.
January 23, 2023
Delicious side
I have made this several times now. It always turns out well.
Archie A.

This has a great punch of flavor and very satisfying. Great side for indian dinner. Pairs great with the Dal Tarka recipe.

Melanie O.

For Thanksgiving this year, I wanted to serve a sweet potato side but was looking for an alternative to the typical sugary casseroles. This was perfect! It was visually enticing and had a great balance of flavors and textures. It paired really well with the chimichurri roasted turkey that was served. It was so delicious, quick and easy to make in the multicooker that I'll be rotating it into weeknight meals once in a while for sure!