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Padma Lakshmi loves to make this roasted sweet potato recipe during Diwali, a festive time when her family often winds up eating a lot of fried treats. This gives them the feeling of eating chaat or Indian street and snack foods but without all the fuss. The tamarind sauce is a tangy counterpoint to the sweet potatoes, and the yogurt gives it a mellow creaminess without being too heavy.

EatingWell.com, October 2022

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Credit: Anthony Jackson

Recipe Summary

active:
25 mins
total:
1 hr 15 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°F.

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  • Combine sweet potato wedges, 1 tablespoon oil and 1/2 teaspoon salt in a large bowl; toss well to coat. Spread evenly on a large rimmed baking sheet and roast until golden on the bottom, 30 to 35 minutes. Flip and continue roasting until tender, about 10 minutes more.  

  • Meanwhile, combine onion and 1/4 cup water in a blender; puree until smooth. 

  • Heat the remaining 1 tablespoon oil in a medium saucepan over medium heat. Add the onion puree, cumin, crushed red pepper and 1/8 teaspoon salt; cook, stirring frequently, until darker in color, thickened and slightly reduced, 3 to 4 minutes. Add tamarind concentrate, sugar and the remaining 2 cups water. Bring to a boil. Reduce heat to maintain a simmer and cook until reduced by about half, about 40 minutes. 

  • Whisk yogurt and the remaining 1/8 teaspoon salt in a small bowl. Stir in 2 tablespoons dill (or parsley). 

  • Arrange the sweet potato wedges skin-side down in a circular pattern on a platter. Drizzle the tamarind sauce in a circular pattern, followed by the yogurt mixture. Sprinkle with pomegranate arils and the remaining 2 tablespoons dill (or parsley).

Tip

The tropical tamarind tree produces a sour-sweet fruit in a brown pod, with edible pulp. It's often sold in concentrate or pulp form. You can make your own "concentrate" by mixing 1/4 cup pulp and 1 cup hot water in a medium bowl. Let stand for 20 minutes. Break up the paste and mix it with the water with a fork. Pass the mixture through a fine sieve set over a bowl, pressing against the solids and scraping the underside of it to collect as much of the pulp as possible. Discard solids.

Nutrition Facts

2/3 cup potatoes, 2 Tbsp. yogurt & 1 Tbsp. tamarind sauce
230 calories; protein 5g; carbohydrates 41g; dietary fiber 5g; sugars 14g; added sugar 4g; fat 6g; saturated fat 1g; mono fat 3g; poly fat 1g; cholesterol 3mg; vitamin a iu 16426IU; vitamin b3 niacin 1mg; vitamin c 9mg; vitamin e iu 2IU; folate 29mg; vitamin k 49mg; sodium 337mg; calcium 124mg; iron 1mg; magnesium 41mg; phosphorus 123mg; potassium 550mg; zinc 1mg; omega 6 fatty acid 1g; niacin equivalents 1mg; selenium 2mcg.
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