Peel and cut the sweet potatoes into 1-inch pieces, then soak in water.

Heat 2 tablespoons of sesame oil in a wok over medium heat.

Add mustard seeds and urad dal. Allow them to crackle and turn golden brown.

Stir in curry leaves and asafoetida.

Add the sweet potatoes and sprinkle with salt. Stir well.

Cover the pan and reduce heat to low. Cook until sweet potatoes are almost cooked.

Stir in turmeric powder and red chili powder.

Remove the lid and roast until golden and slightly crisp.

Check salt and spice levels, adjusting to taste.

Turn off the heat and transfer to a serving dish.

Serve hot with rice and kuzhambu, or with paratha.