Evening · No onion or garlic
Tangy Roasted Sweet Potato Salad
Crisp-edged roasted sweet potato cubes tossed with chaat masala (a tangy spice blend), lime, pomegranate, cilantro and a drizzle of yogurt and tamarind-date chutney.
- Prep 15 min
- Cook 30 min
- Total 45 min
- Makes 4 servings
Photo: Shakarkandi Chaat- Homemade-Indian Subcontinent-Image no. 2 by Curious.aanya, CC BY-SA 4.0, via Wikimedia Commons. Cropped and resized.
This sweet potato salad is inspired by a winter street snack in North India: sweet potatoes roasted over coals, cubed, and tossed with tangy spices and lime. Our oven version gives the cubes caramelized edges and a soft center, then piles on all the contrasts that make this salad so good: sweet, sour, salty, creamy and crunchy.
It makes a lovely light evening meal or a shared plate for friends. The tamarind-date chutney can be made a week ahead, and the sweet potatoes can be roasted earlier in the day and warmed again before assembling.
The recipe
Ingredients
Sweet potatoes
Quick tamarind-date chutney
To assemble
Method
- Heat the oven to 425°F (220°C) and line a large baking sheet with parchment.
- Toss the sweet potato cubes with the oil, salt and cumin. Spread them in a single layer with space between the pieces; use two pans if needed.
- Roast for 25 to 30 minutes, turning once halfway, until the cubes are tender inside and browned at the edges.
- Meanwhile, make the chutney: soak the dates in the hot water for 10 minutes, then blend with the tamarind paste, ginger and salt until smooth. Add a spoon of water if it is too thick to drizzle.
- Transfer the warm sweet potatoes to a bowl and toss with the chaat masala, roasted cumin and lime juice. Taste; the salad should be boldly seasoned.
- Arrange on a platter. Drizzle with the yogurt and chutney, then scatter over the pomegranate, cilantro, peanuts and sev. Serve right away while the potatoes are warm.
Kitchen notes
- Chaat masala contains black salt, which has a distinctive savory, slightly sulfurous flavor; start with a little and add more to taste.
- For extra crunch, toss in a handful of roasted chickpeas.
- Assemble just before serving; once dressed, the toppings soften quickly.
Storing and reheating
Store roasted sweet potatoes for up to 3 days and the chutney for up to 1 week, both refrigerated. Rewarm the potatoes in a hot oven and assemble fresh.
To serve alongside
Serve with Zucchini Mung Bean Soup or as part of a small shared spread.
A gentle note: this recipe is shared for cooking enjoyment only. It is not medical or dietary advice. If you have allergies or specific dietary needs, check every ingredient label and adapt the recipe to suit you.
