Dessertsbonappetit5.0
Baked Sweet Potato Chaat
Forget regular baked potatoes—these tender sweets loaded with chaat-inspired toppings make for a bright and flavorful vegetarian main (or colorful side dish).
👥 4 Servings👤 Kendra Vaculin📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●bowl
- ●blender
📝 Preparation Steps
1
Preheat oven to 450°. Prick 4 medium sweet potatoes (about 2½ lb.) all over with a fork; run under water to dampen (this will encourage steaming and help soften potatoes when baking). Place on a rimmed baking sheet. Drizzle 2 Tbsp. extra-virgin olive oil over and season with kosher salt; turn to coat. Roast until skins are lightly crisped, 30–⏱️ 35 minutes.
medium sweet potatoes (about 2½ lb.)4Kosher salt
2
Place two 15.5-oz. cans chickpeas, rinsed, patted dry, in a medium bowl. Drizzle in ¼ cup extra-virgin olive oil and sprinkle with 1 Tbsp. ground cumin and 1 Tbsp. chaat masala; toss to coat.
15.5-oz. cans chickpeas, rinsed, patted dry2. ground cumin1 Tbsp. chaat masala, plus more for fried onions1 Tbsp
3
Add chickpeas to baking sheet with sweet potatoes and spread out in a single layer. Roast until potatoes are tender and chickpeas are browned and crisped, 15–⏱️ 20 minutes.
medium sweet potatoes (about 2½ lb.)4
4
Meanwhile, pick a few leaves from 1 bunch cilantro for serving and set aside. Coarsely chop remaining cilantro leaves and tender stems and transfer to a blender; discard tough stems. Add 4 scallions, coarsely chopped, 1 jalapeño, halved, ribs and seeds removed, coarsely chopped, ¼ cup fresh lime juice, and remaining ¼ cup extra-virgin olive oil and blend until smooth; season sauce with salt. Set aside.
bunch cilantro1jalapeño, halved, ribs and seeds removed, coarsely chopped1
5
Toss ⅓ cup store-bought fried onions in a small bowl with a pinch of chaat masala; set aside.
6
Arrange sweet potatoes on a platter. Split; open like a baked potato. Top with chickpeas, then ⅔ cup plain whole-milk yogurt and reserved sauce. Scatter ½ small red onion, finely chopped, pomegranate seeds, and reserved fried onions on top; sprinkle with mild chile flakes.
medium sweet potatoes (about 2½ lb.)4
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