Recipe: an Indian take on the American sweet potato — The Indian SCENE

Recipe: an Indian take on the American sweet potato

Here's the first in our series of recipes for the perfect Indian-American Thanksgiving.

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All month long, our contributor Preeti Sidhu will be giving you weekly recipes designed to help you put together the perfect Indian-American Thanksgiving. First up, this sweet potato chaat, a very popular Indian street food in winter months and a traditional Indian take on the American sweet potato.

Ingredients
600 grams sweet potato
1/4 teaspoon cumin powder
½ teaspoon red chili powder
1 teaspoon chaat masala
½ teaspoon black salt
1 teaspoon lemon juice, dissolved in 2 tablespoons water
5 tablespoons tamarind chutney

for garnish
Coriander leaves
Pomegranate pearls

Directions:
1. Roast sweet potato in oven at 400˚F for approximately 45 minutes until cooked.

2. Peel the skin and cut into cubes.

3. Heat 5 tablespoons desi ghee, and sauté sweet potatoes until slightly charred.

4. In a separate bowl, sprinkle sweet potatoes with red chili powder, chaat masala, black salt, lemon juice, cumin powder and tamarind chutney.

5. Garnish with coriander and pomegranate pearls.

Preeti Sidhu is a dentist turned chef, who specializes in private catering, cooking lessons, and menu development. 

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