There’s something incredibly heartwarming about the aroma of fried dough wafting through the air, especially when it’s tinged with the sweet scent of cinnamon. This mandazi with sweet potato and cinnamon recipe is my cozy spin on the classic Kenyan mandazi recipe—soft, pillowy, lightly sweetened doughnuts with a uniquely East African flair. By incorporating mashed sweet potato into the dough, these mandazi come out extra moist on the inside with a gently crisp edge. The cinnamon adds just the right amount of warmth, making them perfect for breakfast, afternoon tea, or even late-night munching. Whether you're familiar with African snacks or just exploring delicacy food from other cultures, this take on the beloved mandazi will hook you from the first bite.
Fluffy Mandazi with Sweet Potato and Cinnamon
Prep Time 20 minutes mins
Cook Time 20 minutes mins
Total Time 40 minutes mins
Course Breakfast, Dessert, Snack
Cuisine African
Mixing bowls At least one large for the dough and one small for the wet ingredients.
Fork or potato masher To mash the sweet potato.
Rolling Pin Helps in flattening out the dough to uniform thickness.
Knife or pizza cutter For slicing the dough into traditional triangle or diamond shapes.
Heavy-bottomed frying pan or deep fryer Ensures even frying and minimizes oil splatter.
Slotted spoon To safely remove mandazi from hot oil.
Cooling rack or paper towels For draining excess oil.
- 2 cups all-purpose flour maida
- 1 cup mashed sweet potato about 1 medium-sized sweet potato, cooked and mashed
- 1/3 cup sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom optional, but adds a lovely aromatic depth
- 1/2 teaspoon salt
- 2 teaspoons baking powder we’re going for a mandazi recipe kenya no yeast version
- 1/2 cup coconut milk or regular milk
- 1 egg
- 2 tablespoons unsalted butter melted
- Vegetable oil for frying
Optional
- Powdered sugar or cinnamon sugar for dusting
Prepare the Sweet Potato
Peel and boil your sweet potato until fork-tender. Mash it thoroughly, making sure there are no lumps. This gives your mandazi that rich, fluffy interior.
Combine Dry Ingredients
In a large bowl, sift together the flour (maida), sugar, salt, cinnamon, cardamom, and baking powder. Give it a quick mix so everything’s evenly distributed.
Mix Wet Ingredients
In a smaller bowl, whisk the egg, coconut milk, and melted butter. Stir in the mashed sweet potato. The mixture might look a bit thick, but it will come together beautifully once combined with the flour.
Form the Dough
Gradually add the wet mixture to the dry ingredients. Mix until a soft dough forms. You may need to add a tablespoon of flour or coconut milk here or there, depending on the moisture content of your sweet potato.
Knead and Rest
Turn the dough onto a floured surface and knead for 3–4 minutes until smooth. Cover with a clean towel and let it rest for 10 minutes.
Roll and Cut
Roll out the dough to about 1/4-inch thickness. Cut into triangles, diamonds, or any shape you like. Traditionally, mandazi is cut into simple geometric shapes.
Fry to Perfection
Heat oil in your frying pan over medium heat. Drop a small piece of dough into the oil—if it sizzles and rises to the top, it’s ready. Fry a few mandazi at a time, turning once until golden brown on both sides. This takes about 2–3 minutes per batch.
Drain and Serve
Rmove mandazi with a slotted spoon and place them on a paper towel or rack to drain. Dust with powdered sugar or cinnamon sugar if desired.
Pairings in Detail
Mandazi pairs like a dream with chai—especially Kenyan masala chai, which has black tea simmered with milk, cardamom, and ginger. The spiced tea complements the sweet cinnamon in the mandazi perfectly. For a more filling experience, serve mandazi alongside kenyan food staples like sukuma wiki (collard greens sautéed with onions) or a hearty kadi recipe (especially the tangy Gujarati-style kadhi made with yogurt and besan).
Feeling extra? Dip these mandazi into mantu-style yogurt sauce or enjoy with mandi recipe-inspired spiced meat if you're exploring fusion. You can also pair mandazi with jain recipes for a balanced vegetarian plate or enjoy it with chapati recipe kenyan leftovers and a cup of tangy mango pickle.
FAQs
1. What kind of sweet potato works best?
Use orange-fleshed sweet potatoes, which are moist and sweet. Avoid the drier white-fleshed varieties—they don't add as much flavor or softness.
2. Can I use yeast instead of baking powder?
Traditional mandazi sometimes uses yeast for a fluffier texture, but this is a mandazi recipe kenya no yeast version, perfect for quicker prep. If you want the yeasted version, swap baking powder for 2 teaspoons of instant yeast and allow the dough to rise for 1 hour.
3. Is it okay to skip the egg?
Yes! For an eggless version, just add 2 tablespoons more coconut milk or a bit of yogurt. It still works beautifully, especially if you're adapting this for jain recipes or egg-free diets.
4. Can I bake instead of fry the mandazi?
Yes, though frying gives a more authentic texture. To bake, preheat your oven to 375°F (190°C) and place the cut dough on a parchment-lined tray. Brush with oil and bake for 12–15 minutes until golden.
5. How is this different from mathri or mathari recipe?
While mathri or mathari recipe from Indian cuisine focuses on a crispy, flaky texture with spices like ajwain or methi, mandazi is more like a doughnut—soft and subtly sweet. They're both amazing maida recipes, but very different in mouthfeel and occasion.
