This side dish used to be a popular addition to meals when I was growing up. We used the pale flesh sweet potato (second pic) that is more dry and not as sweet as the orange version (first pic). You can also make mashed sweet potatoes using the same seasonings. Note: Regarding the urad dal, there's no need to soak it beforehand. But it does need to be toasted to a golden brown color before proceeding to step 4 or else it will be hard. It can also be left out without affecting the taste much (as a kid with plenty of cavities I used to prefer them left out).