Sri Lankan Sweet Potato Roti (Soft and Savory)

Looking for a creative way to enjoy sweet potatoes? This Sri Lankan sweet potato roti is a delicious homemade flatbread made with mashed sweet potatoes, aromatic spices, and a simple flour mixture.

Unlike traditional flour-based roti, this version uses boiled sweet potatoes as its main ingredient. Sautéed onions, garlic, curry leaves, green chilies, cumin seeds, and mustard seeds give the roti a wonderful savory flavor.

A little butter helps bind the mixture, while a small amount of flour makes it easier to shape. The rotis are cooked in a hot pan until golden on both sides, with a soft, tender center.

Serve them for breakfast, as a snack, or alongside a flavorful Sri Lankan mutton curry for a satisfying meal.

Why You’ll Love This Sweet Potato Roti

• Simple ingredients: A practical recipe made with sweet potatoes and everyday pantry staples.
• Full of flavor: Aromatic curry leaves, garlic, chilies, and spices create a delicious savory taste.
• Easy to shape: Butter and a little flour help hold the sweet potato mixture together.
• Versatile serving options: Enjoy the rotis on their own or with your favorite curry.

Ingredients

For the sweet potato roti

• 500 g sweet potatoes, peeled and boiled until tender
• 1–1½ tablespoons butter
• 2 tablespoons all-purpose flour, plus a little extra if needed
• 1 small onion, finely chopped
• 2 green chilies, finely chopped
• 2 garlic cloves, finely chopped, or ½ teaspoon garlic powder
• 8–10 curry leaves, finely chopped
• ½ teaspoon cumin seeds
• ¼ teaspoon mustard seeds
• 1–2 tablespoons cooking oil
• Salt, to taste
• Freshly ground black pepper, to taste

Optional: Replace some of the all-purpose flour with chickpea flour for a slightly different flavor.

Note: The transcript specifies 500 g of sweet potatoes, approximately 1–1½ tablespoons of butter, and about 2 tablespoons of flour. The remaining quantities are suggested starting measurements.

How to Make Sweet Potato Roti

Step 1: Boil the sweet potatoes

Peel the sweet potatoes, cut them into chunks, and boil them in water until completely tender. Drain thoroughly and allow them to cool slightly.

Mash the sweet potatoes with a fork or potato masher. Keep some small pieces if you prefer a more rustic texture instead of a completely smooth mixture.

Step 2: Prepare the spice tempering

Heat the cooking oil in a frying pan over medium heat. Add the mustard seeds and let them begin to pop.

Add the chopped onion and cook until softened and lightly golden. Stir in the garlic, chopped curry leaves, green chilies, and cumin seeds.

Cook for another minute or two, stirring frequently, until the mixture becomes fragrant. Avoid burning the garlic or spices.

Step 3: Combine the sweet potatoes and spices

Transfer the mashed sweet potatoes to a large mixing bowl. Add the onion and spice mixture.

Season with salt and freshly ground black pepper. Mix thoroughly so the aromatics are evenly distributed throughout the sweet potatoes.

Step 4: Add the butter and flour

Add the butter and mix it into the sweet potato mixture while it is still slightly warm.

Gradually add the flour, starting with the measured amount. Mix by hand or with a spoon until the ingredients form a soft, manageable dough.

The mixture should hold together when shaped. If it is too sticky, add a little more flour, one teaspoon at a time. Avoid adding water, as the sweet potatoes already provide moisture.

Step 5: Shape the rotis

Lightly grease your hands with oil. Divide the mixture into 8–10 equal portions and roll each portion into a ball.

Place each ball on a lightly greased surface and gently flatten it into a small, round roti.

Keep the rotis moderately thick for a softer center. You can make them thinner if you prefer a firmer, crispier result.

Step 6: Cook until golden

Heat a nonstick or cast-iron skillet over medium-low heat. Lightly grease the surface if necessary.

Place the shaped rotis in the pan, leaving enough room to turn them comfortably. Cook for approximately 3–5 minutes on the first side, then flip and cook for another 3–5 minutes.

Adjust the heat as needed to prevent the outside from burning before the center is heated through. The finished rotis should have golden-brown patches and a cooked, tender interior.

Repeat with the remaining portions.

Tips for the Best Sweet Potato Roti

• Drain the sweet potatoes well: Excess moisture makes the dough difficult to shape.
• Add flour gradually: Too much flour can make the rotis dense.
• Keep the heat moderate: Sweet potatoes contain natural sugars and can brown quickly.
• Oil your hands: A little oil makes shaping the sticky mixture easier.
• Adjust the thickness: Thicker rotis stay softer inside, while thinner ones become firmer.

What to Serve with Sweet Potato Roti

These savory rotis pair beautifully with Sri Lankan curries, coconut sambol, onion sambol, or a simple vegetable curry.

For a more substantial meal, serve them with our Sri Lankan Mutton Curry with Coconut Milk. The rich curry gravy complements the natural sweetness of the sweet potatoes.

You can also explore more homemade dishes on our Recipes page.

Frequently Asked Questions

Are sweet potato rotis sweet or savory?

These rotis have a mild natural sweetness from the sweet potatoes, balanced by savory onions, garlic, green chilies, curry leaves, and spices.

Can I make sweet potato roti without butter?

Yes. You can replace the butter with a suitable plant-based alternative. The texture may differ slightly, so add the flour gradually until the mixture holds together.

Why is my sweet potato roti mixture too sticky?

The sweet potatoes may contain too much moisture. Drain them thoroughly after boiling and add a little extra flour as needed.

Can I make the rotis spicier?

Yes. Add extra green chilies or freshly ground black pepper according to your taste.

Can I prepare the mixture in advance?

Yes. Prepare the mixture, let it cool, and refrigerate it in an airtight container. Shape and cook the rotis when you are ready to serve them.

Conclusion

This Sri Lankan sweet potato roti is a flavorful alternative to traditional flatbread. With boiled sweet potatoes, fragrant spices, and a simple pan-cooking method, you can make a batch of golden rotis at home.

Serve them fresh and warm with your favorite curry for a comforting homemade meal.

Recipe Summary

• Preparation time: 20 minutes
• Cooking time: 25 minutes
• Total time: 45 minutes
• Yield: 8–10 small rotis
• Cuisine: Sri Lankan
• Course: Breakfast, Snack, or Side Dish
• Cooking method: Pan-fried

🖨 Print Recipe Card