Roasted spiced sweet potatoes (Shakarkhandi)
I love sweet potatoes and try to use them as much as possible. I also like to substitute them for regular potatoes whenever I can as they are so much healthier. Here is a super simple recipe that I loved.
The sweetness from the potatoes is enhanced by the caramelization while baking. The chaat masala and lime help balance the sweetness beautifully. The magic of this dish is the contrast between the crisp outside of the potatoes and the soft inside. Serve them immediately from the oven before they have had time to turn soft. I also like the lightness of this dish, no mayo, no cheese and other fatty toppings, but it is simple and elegant.
This is a wonderful cookbook of traditional and modern cuisine from Pakistan. A beautiful cookbook, with gorgeous photographs, it is packed with lots of recipes. The author has kept to the traditional flavours and traditions. This is a wonderful cookbook and one for anyone who would like to enjoy this cuisine.
For more recipes from this cookbook, click here.
3-4 sweet potatoes
olive oil spray
Salt, to taste
Preheat the oven to 375 ° F.
Peel and cut the sweet potatoes into longitudinal wedges, 4-6 per sweet potato depending on how thick they are. Line them on a baking tray and spray them with olive oil and sprinkle with some salt. Bake for 25-35 minutes till they are well browned in spots and the inside is soft.
Remove and add them to a plate. Sprinkle generously with chaat masala adding some more to the centre or side of the dish. Serve immediately with lime wedges.