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).
Yield
4
Ingredients
4 medium sweet potatoes (about 2½ lb.)
2 Tbsp. plus ½ cup extra-virgin olive oil, divided
Kosher salt
2 15.5-oz. cans chickpeas, rinsed, patted dry
1 Tbsp. ground cumin
1 Tbsp. chaat masala, plus more for fried onions
1 bunch cilantro
4 scallions, coarsely chopped
1 jalapeño, halved, ribs and seeds removed, coarsely chopped
¼ cup fresh lime juice
⅓ cup store-bought fried onions
⅔ cup plain whole-milk yogurt
½ small red onion, finely chopped
Pomegranate seeds and mild chile flakes (for serving)
Instructions
Step 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.
Step 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.
Step 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.
Step 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.
Step 5
Toss ⅓ cup store-bought fried onions in a small bowl with a pinch of chaat masala; set aside.
Step 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.
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