Sweet potato chaat with coconut, mint and lime sambal

Indian-inspired sweet and sour sweet potato.
Indian-inspired sweet and sour sweet potato. Photo: Katrina Meynink

If you can't find tamarind chutney for this recipe, use about 2 teaspoons of tamarind extract and double the amount of brown sugar to achieve a balance of tart and sweet.


Sweet potato

800g sweet potato, peeled and quartered lengthways

1½ tbsp ricebran oil

2 tsp brown sugar

5 tbsp tamarind chutney

salt and pepper, to season

juice of ½ lime

1 tsp chaat masala

Coconut, mint and lime sambal

40g fresh coconut, grated or thinly sliced on a mandolin

1 cup mint leaves

½ cup coriander leaves

1 long green chilli, sliced

juice and zest of 1 lime


½ cup puffed buckwheat

1 tsp chaat masala

arils of ½ pomegranate

½ red onion, finely sliced

brown sugar, to taste


1. Preheat the oven to 180C fan-forced (200C conventional) and line a large baking tray with baking paper.

2. Combine the sweet potato ingredients in a bowl and toss to coat. Turn out onto lined baking tray and roast for 35 to 45 minutes or until tender and brown.

3. Meanwhile, place the sambal ingredients in a blender, pulse briefly, and season to taste – don't blitz it too much that it turns into a paste, but the herbs and coconut should meld together. Set aside until ready to serve.

4. Combine the topping ingredients in a bowl. Taste and add a sprinkle of brown sugar if it is too tart (chaat masala spice mix can vary – some combinations include asafoetida which can add to the tang/sourness).

5. Place the sweet potato on a serving plate, top with dollops of coconut sambal, scatter the puffed buckwheat topping and serve.

If you like this recipe try my Kind-of roasted potato chaat with mint yoghurt and crisp chickpeas