Today I will be sharing a very easy recipe which is yet tasty. When I was a kid, my mum used to steam cook sweet potatoes and serve as it is and they were so sweet. But nowadays, they are not that sweet and are kind of bland to taste. That is why I stopped buying sweet potatoes. After starting blogging, I saw many recipes which use sweet potatoes instead of potatoes and that is when I got this idea of trying a savoury roast with them. The spices I have added are so much similar to the the spices I add for the potato roast I do normally at home. They are just absolutely delicious.
You can serve them with rice as a side dish or just have it with a cup of coffee as a snack. They work both ways. They are soft while hot but firms up when they cool down. I loved the room temperature roasts a lot. The spices enhance the sweetness of the potatoes and the otherwise bland potatoes tastes great. So hereafter, I will be only roasting sweet potatoes like this. I used garlic pods along with the potatoes. I used them as whole and placed them beside the sweet potatoes in the tray. And while removing the potato wedges, I just removed the pods. The flavour of garlic is so mild in the roast and it doesn’t overpower.
Red Chilly Powder-1 tsp
Coriander Powder-1 tsp
Cumin Powder-1/2 tsp
Chaat Masala-1/2 tsp
Turmeric Powder-1/4 tsp
Garlic – 2-3 pods
Preheat oven to 180°C.
Line a tray with aluminium foil.
Peel and slice the sweet potatoes into wedges.
Transfer them to the tray and add all the other ingredients.
Mix them well.
Arrange the wedges without overlapping them.
Bake for 20-30 minutes or until they are soft and cooked inside.
Stir the wedges at regular intervals for uniform cooking.
Remove from oven and discard the garlic pods.
Serve as a side dish or snack.