Name: Sweet potato chaat with coconut,mint and lime sambal
Cook time: 1 h
Yield: 4 as a side;2 as a main
Cuisine: Modern Australian
Ingredients: 800g sweet potato,peeled and quartered lengthways; 1½ tbsp ricebran oil; 2 tsp brown sugar; 5 tbsp tamarind chutney; salt and pepper,to season; juice of ½ lime; 1 tsp chaat masala

Ingredients

Sweet potato

800g sweet potato,peeled and quartered lengthways
1½ tbsp ricebran oil
2 tsp brown sugar
5 tbsp tamarind chutney
salt and pepper,to season
juice of ½ lime
1 tsp chaat masala

Coconut,mint and lime sambal

40g fresh coconut,grated or thinly sliced on a mandolin
1 cup mint leaves
½ cup coriander leaves
1 long green chilli,sliced
juice and zest of 1 lime

Topping

½ cup puffed buckwheat
1 tsp chaat masala
arils of ½ pomegranate
½ red onion,finely sliced
brown sugar,to taste

Method

1. Preheat the oven to 180C fan-forced (200C conventional) and line a large baking tray with baking paper.
2. Combine the sweet potato ingredients in a bowl and toss to coat. Turn out onto lined baking tray and roast for 35 to 45 minutes or until tender and brown.
3. Meanwhile,place the sambal ingredients in a blender,pulse briefly,and season to taste – don't blitz it too much that it turns into a paste,but the herbs and coconut should meld together. Set aside until ready to serve.
4. Combine the topping ingredients in a bowl. Taste and add a sprinkle of brown sugar if it is too tart (chaat masala spice mix can vary – some combinations include asafoetida which can add to the tang/sourness).
5. Place the sweet potato on a serving plate,top with dollops of coconut sambal,scatter the puffed buckwheat topping and serve.
If you like this recipe try myKind-of roasted potato chaat with mint yoghurt and crisp chickpeas