Sweet Potato Chaat
Sweet potato chaat is the perfect Indian street food option for the fall. Layered with chutneys, pomegranate seeds, peanuts, and more.
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!