Ingredients:
4 large sweet potatoes, scrubbed and cut into wedges
olive oil, for drizzling
½ red onion, thinly sliced
1 tomato, finely chopped
2 tbsp tamarind chutney
½ lemon, juice only
1 tsp chaat masala
1 tbsp honey or maple syrup
1 tsp chilli flakes
handful roasted salted peanuts, roughly chopped
handful chopped fresh coriander, roughly chopped
salt, to taste
Method:
Preheat the oven to 200C/180C Fan/Gas 6.
Place the sweet potato wedges on a large baking tray, drizzle with oil and season with salt. Mix well to coat, then roast in the oven for 30 minutes, or until the sweet potatoes are cooked through and slightly brown and caramelised at the edges.
Carefully transfer the cooked sweet potato to a large mixing bowl, add the red onion, tomato, tamarind chutney, lemon juice, chaat masala, honey and chilli flakes and mix well to coat.
Tip the sweet potato mixture into a serving dish and garnish with the peanuts and coriander. Serve immediately.
4 large sweet potatoes, scrubbed and cut into wedges
olive oil, for drizzling
½ red onion, thinly sliced
1 tomato, finely chopped
2 tbsp tamarind chutney
½ lemon, juice only
1 tsp chaat masala
1 tbsp honey or maple syrup
1 tsp chilli flakes
handful roasted salted peanuts, roughly chopped
handful chopped fresh coriander, roughly chopped
salt, to taste
Method:
Preheat the oven to 200C/180C Fan/Gas 6.
Place the sweet potato wedges on a large baking tray, drizzle with oil and season with salt. Mix well to coat, then roast in the oven for 30 minutes, or until the sweet potatoes are cooked through and slightly brown and caramelised at the edges.
Carefully transfer the cooked sweet potato to a large mixing bowl, add the red onion, tomato, tamarind chutney, lemon juice, chaat masala, honey and chilli flakes and mix well to coat.
Tip the sweet potato mixture into a serving dish and garnish with the peanuts and coriander. Serve immediately.
