Roasted sweet potatoes topped with chutney, pomegranate seeds, cilantro and crispy sev! This Sweet Potato Chaat makes a very filling and flavorful vegetarian appetizer or snack.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Total time: 30 minutes
  • Yield: 4
  • Category: Snack
  • Cuisine: Indian

Ingredients

  • 4 large sweet potatoes (diced, around 1 kilogram)
  • 2 tablespoons oil (use olive oil or avocado oil)
  • 1/2 teaspoon chaat masala (plus more to sprinkle)
  • 1/2 teaspoon salt
  • 1/3 cup peanuts (raw, 52 grams)
  • 8-10 papdi
  • 2 tablespoons pomegranate arils (and more to garnish)
  • 2 tablespoons cilantro chutney (plus more to drizzle)
  • 2 teaspoons sweet tamarind chutney
  • 2 tablespoons chopped cilantro (plus more to garnish)
  • 1 lime (juice of)
  • sev (to serve)

Method

  1. Pre-heat oven to 425 F degrees. Peel and then dice the sweet potatoes into cubes (around 1-inch cubes). Transfer the diced sweet potatoes to a bowl and then add oil.
  2. Add the 1/2 teaspoon chaat masala and 1/2 teaspoon salt and mix using your hands until all the cubes are well coated with the oil and the spices.
  3. Transfer to a baking sheet lined with parchment paper. Roast at 425 F degrees for 15 to 20 minutes until the sweet potatoes are tender but yet retain their shape. Do not over-cook these.
  4. While the sweet potatoes are in the oven, place the peanuts in a pan on medium heat. Roast for around 4 to 5 minutes stirring often until lightly roasted (careful not to burn them). Remove pan from heat.
  5. Once done, transfer the roasted sweet potatoes to a large bowl. And then add the roasted peanuts to it. Also crush 8-10 papdi and add that to the bowl along with 2 tablespoons of pomegranate arils.
  6. Then add the the cilantro chutney. Followed by sweet tamarind chutney. Mix everything together. Finally squeeze in juice of 1 lime.
  7. Transfer the sweet potato chaat into serving bowl, sprinkle lots of chaat masala on top and then top with cilantro, sev, more pomegranate arils and drizzle some more cilantro chutney and serve! You may also sprinkle some kala namak (black salt) before serving.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.