Sweet Potato Chaat

The perfect spicy vegetable side
53 Ratings
100% would make again
Sweet Potato Chaat
Photo: Michelle Sun/Tasting Table

There may not be any dish as nostalgic as roasted sweet potatoes for Thanksgiving. Floyd Cardoz, chef of Paowalla in NYC, offers his take on the classic with sweet potato chaat. Chaat refers to any savory Indian snack—and that’s just what this is. Roasted sweet potatoes are topped with a bright mint chutney, pomegranate seeds and fried sev for a vegetable side that covers every flavor profile and texture you could imagine.

This is a perfect dish to prepare in advance. Roast your sweet potatoes and make the mint chutney a few hours ahead. Then flash the potatoes in a hot oven to reheat and toss with the tamarind chutney and you’re to focus on the other dishes.

To learn more, read “Chef’s Table.”

Sweet Potato Chaat

Recipe adapted from Floyd Cardoz, Paowalla, New York, NY

Yield: 4 to 6 servings

Prep Time: 25 minutes

Cook Time: 45 minutes

Total Time: 1 hour and 10 minutes


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

½ cup red onion

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


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 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.

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