Sweet potato chaat with coconut, mint and lime sambal
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.
Ingredients
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
Topping
½ cup puffed buckwheat
1 tsp chaat masala
arils of ½ pomegranate
½ red onion, finely sliced
brown sugar, to taste
Method
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
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Katrina Meynink is a cookbook author and Good Food recipe columnist.
