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Shakarkandi(Sweet Potato) Chaat

Prep Time45 mins
Cook Time10 mins
Course: Side Dish, Snack
Cuisine: Indian
Servings: 2


  • 2 (250g) sweet potato
  • 1 tbsp ghee
  • 2 tbsp fresh lemon juice
  • 1 tbsp chaat masala (or to taste)
  • 1 tsp roasted cumin powder 
  • 2-3 hai bird green chillies(adjust to tolerance), chopped
  • 1.5 tsp  kala namak(Indian black salt) 
  • Table salt to taste


  • Preheat oven to 400F. Wash and scrub clean the sweet potato skins. Wrap individually in aluminum foil and roast for 40-45 minutes until fork tender but not too soft.
  • Once roasted, let cool for a bit and while still warm, peel the skin. Cube the sweet potatoes. 
  • In a heavy pan/cast iron pan, ghee and add the sweet potatoes, sprinkle a few pinches of salt and toss them around in the hot pan for 3-4 minutes to lightly saute but don't crisp them. 
  • Mix the sweet potatoes with all the spices as listed, adjusting to taste. Add the pomegranate arils and cilantro. Drizzle with date syrup and serve warm.