Sweet and Tangy Sweet Potato Chaat Recipe
Prep Time:
10 minutes
Cook Time:
40 minutes
Servings:
4 serving
Ingredients
  • 2 large sweet potatoes, peeled and cut into wedges
  • 1 teaspoon crushed garlic
  • 1 tablespoon + ½ teaspoon grated ginger or ginger purée, divided
  • ½ teaspoon ground coriander
  • ½ teaspoon ground turmeric
  • Salt and pepper, to taste
  • 2 tablespoons cooking oil
  • ½ cup chopped fresh mint leaves
  • ½ cup chopped fresh cilantro, divided
  • 1 tablespoon + 2 teaspoons lemon juice, divided
  • ¼ cup natural yogurt
  • ½ teaspoon chili paste or chopped chili
  • 2 teaspoons chaat masala, divided
  • ½ onion, sliced
  • 2 salad tomatoes, sliced
  • 2 tablespoons pomegranate seeds
  • 2 tablespoons sev
Directions
  1. Preheat the oven to 375 F.
  2. Add the sweet potato wedges, garlic, 1 tablespoon grated ginger, coriander, turmeric, salt, pepper, and cooking oil to a large bowl, tossing thoroughly coat the potato wedges.
  3. Transfer the sweet potato wedges onto a large baking sheet and roast for 40-45 minutes, until they are cooked through and beginning to caramelize.
  4. Meanwhile, make the mint and cilantro sauce. Add the mint and ¼ cup cilantro to a food processor with the remaining ½ teaspoon grated ginger, 2 teaspoons lemon juice, natural yogurt, chili paste, and ½ teaspoon chaat masala. Blend everything together until relatively smooth, then set aside.
  5. When the sweet potato wedges are cooked, remove them from the oven. Add them to a large bowl along with the sliced onion and chopped tomato, as well as the remaining 1 ½ teaspoons chaat masala, 1 tablespoon lemon juice, and ¼ cup cilantro. Toss everything together and transfer to a serving plate or bowl.
  6. Top the sweet potato wedges with the mint and cilantro sauce, pomegranate seeds, and sev.