Sweet Potato Chaat

 

INGREDIENTS

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

1 serrano chile, minced and divided

Kosher salt, to taste

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

DIRECTIONS

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 them 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.