Sweet potato chaat

Based on 16 ratings

Prerana Sastri

Editorial Assistant at Kitchen Stories

instagram.com/perryonthecake/

Difficulty

Easy 👌
10
min.
Preparation
30
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
600 g sweet potatoes
½ onion
lemon
tomato
1 tbsp tamarind paste
1 tsp chili flakes
1 tsp maple syrup
1 tbsp olive oil
40 g salted roasted peanuts
cilantro (for serving)
mint (for serving)
olive oil (for greasing)
chaat masala (for garnish)
salt
Metric
Imperial

Utensils

  • oven
  • knife
  • cutting board
  • baking sheet
  • bowl (small)
  • bowl (large)
  • whisk

Nutrition per serving

Cal
544
Protein
11 g
Fat
24 g
Carb
78 g
  • Step 1/4

    Preheat the oven to 200°C/400°F. With the skin on, slice the sweet potatoes into wedges. Transfer to a baking sheet, drizzle with some olive oil, season with salt and toss to combine. Let roast for approx. 25 - 30 min. or until the edges are brown and crisp.
    • 600 g sweet potatoes
    • olive oil (for greasing)
    • salt
    • oven
    • knife
    • cutting board
    • baking sheet

    Preheat the oven to 200°C/400°F. With the skin on, slice the sweet potatoes into wedges. Transfer to a baking sheet, drizzle with some olive oil, season with salt and toss to combine. Let roast for approx. 25 - 30 min. or until the edges are brown and crisp.

  • Step 2/4

    Slice onion and transfer to a small bowl. Add juice from half a lemon and salt to the bowl, then mix well and set aside. Roughly chop peanuts, cilantro, and mint. Dice tomato.
    • ½ onion
    • ½ lemon
    • 40 g salted roasted peanuts
    • tomato
    • cilantro (for serving)
    • mint (for serving)
    • bowl (small)

    Slice onion and transfer to a small bowl. Add juice from half a lemon and salt to the bowl, then mix well and set aside. Roughly chop peanuts, cilantro, and mint. Dice tomato.

  • Step 3/4

    Add remaining lemon juice, tamarind paste, chilli flakes, maple syrup, olive oil, and salt to a large bowl. Whisk to combine and adjust the taste as needed. Add roasted sweet potatoes, drained pickled onions, and tomatoes to the bowl and toss lightly to combine.
    • ½ lemon
    • 1 tbsp tamarind paste
    • 1 tsp chili flakes
    • 1 tsp maple syrup
    • 1 tbsp olive oil
    • bowl (large)
    • whisk

    Add remaining lemon juice, tamarind paste, chilli flakes, maple syrup, olive oil, and salt to a large bowl. Whisk to combine and adjust the taste as needed. Add roasted sweet potatoes, drained pickled onions, and tomatoes to the bowl and toss lightly to combine.

  • Step 4/4

    Serve with cilantro, mint, roasted peanuts, and a pinch of chaat masala. Enjoy!
    • chaat masala (for garnish)

    Serve with cilantro, mint, roasted peanuts, and a pinch of chaat masala. Enjoy!