Sweet Potato Chaat



For the Roasted Sweet Potatoes:

  • 16 medium (2 pounds) fingerling sweet potatoes
  • Kosher salt, to taste
  • 5 tablespoons tamarind chutney
  • ½ tablespoon fresh lime juice
  • ½ teaspoon cayenne pepper
  • 1 pinch chaat masala
  • Granulated sugar, to taste

For the Mint Chutney:

  • ½ cup mint leaves
  • ½ cup cilantro leaves
  • ½ cup whole plain yogurt
  • 1 tablespoon lime juice
  • 1 tablespoon minced shallot
  • 1 teaspoon granulated sugar
  • serrano chile, minced and divided
  • Kosher salt, to taste
  • ½ cup red onion
  • ¼ cup peanuts, toasted and roughly chopped
  • ¼ cup cilantro, shredded
  • ½ teaspoon ginger, minced
  • 1 pinch chaat masala

For Garnish:

  • ½ cup sev (fried noodles)
  • ¼ cup pomegranate seeds


1. Roast the sweet potatoes: Preheat the oven to 325º. Season the potatoes with salt and wrap in foil. Place on a baking sheet and roast until tender, 45 minutes to 1 hour. Once the potatoes are cool enough to handle, peel them and cut into ¼-inch rounds.

2. While the sweet potatoes are roasting, make the mint chutney: In a blender, combine the mint, cilantro, yogurt, lime juice, shallot, sugar, half of the serrano and salt. Purée until smooth and transfer to a medium bowl. Stir in the remaining serrano chile and the rest of the chutney ingredients to incorporate, then set aside.

3. In a large bowl, combine the roasted sweet potatoes with the remaining ingredients and toss to coat. Transfer to a platter and spoon the mint chutney over top. Garnish with sev and pomegranate seeds, then serve.


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