Sweet potato chaat is the perfect Indian street food option for the fall. Roasted sweet potatoes are layered with sweet and spicy chutneys, pomegranate seeds, peanuts, and any other crunchy toppings you have on hand.
Jump to RecipeExciting ways to eat sweet potatoes are very important. So hello sweet potato chaat! I usually think of chaat as a summer food because biting into crunchy papdis with cool yogurt and chutneys is ideal when it’s hot. But the savory flavors characteristic of chaat are a year round thing, so this is chaat but dress her up fall-style.
How to Make Sweet Potato Chaat
Roast sweet potatoes
But with chaat masala, my favorite Indian spice blend! Chaat masala is a really zingy spice blend made of unique ingredients like dried mango, musk melon, mint leaves, hing, among other spices. It’s irreplaceable and you can use it for more than just chaat. If you don’t have any, I’d recommend using amchur (dried mango powder) or ground cumin.
Make some chutneys
I included a basic cilantro chutney recipe in the recipe card, but feel free to get creative! My favorite is cilantro-mint chutney with some cashews for an interesting texture. I usually use store-bought tamarind chutney or tamarind chutney my mom preps and stores for awhile. Raita is optional; I usually just do plain plant-based yogurt because this already has plenty of flavor!
Crunchy things
A must for any chaat. Sweet potatoes pair wonderfully with pomegranate seeds and peanuts! I usually love adding sev, a crispy chickpea snack, to mine, but since I didn’t have any, I used namak paras from Diwali instead. In the past, I’ve also done crispy chickpeas.
Sweet Potato Chaat
Ingredients
- 3 medium sweet potatoes, cut into 1-inch cubes (or enough to fill up a sheet pan!)
- 1 tsp chaat masala
- ¼ tsp sea salt
- 2 tbsp extra virgin olive oil
- chopped onions
- pomegranate seeds
- tamarind chutney
- plant-based yogurt
- toasted peanuts
- sev, namak paras, crispy chickpeas, or literally anything savory and crunchy
- roasted cumin powder (optional)
cilantro chutney
- 2 cups cilantro, including leaves and stems
- 1 serrano pepper
- 1 tbsp lime juice
- ¼ tsp ground cumin
- ½ tsp sea salt or to taste
- 1 tsp amchur (dried mango powder) (optional)
Instructions
- Preheat the oven to 425 F. Add sweet potatoes to a lined baking sheet. Toss with chaat masala, salt, and olive oil. Roast for 20-25 minutes, until soft and tender.
- For the chutney, simply process everything in a food processor. I prefer adding some ingredients to taste, like lime juice, amchur, and salt.
- To assemble the chaat, start with a bed of roasted sweet potatoes. Add green chutney, tamarind chutney, and yogurt. Then top with pomegranate seeds, chopped onions, peanuts, and your crunchy topping of choice (I used namak paras because I didn't have any sev on hand.) Finish with a sprinkle of chaat masala and roasted cumin powder!
For more chaat recipes, check out…