Grill/Barbecue

Tandoori Sweet Potatoes

by:
April 17, 2019
Photo by nykavi
Author Notes

Not the orange fleshed American sweet potato but the Spanish batata with its creamy white insides, transformed by storebought tandoori paste and a gas grill p, is simple perfection. —nykavi

  • Cook time 10 minutes
  • Serves 4
Ingredients
  • 4 Batatas or Indian Sweet Potatoes
  • Chaat Masala
  • 1 tablespoon Tandoori Paste or Powder
  • 3 tablespoons Thick Yogurt
  • 1/2 teaspoon Kosher Salt
  • Canola Oil Spray
  • Chaat Masala
  • Cilantro
In This Recipe
Directions
  1. Wash and boil batatas till easily pierced with a knife, 15-20 minutes. Drain, cool and peel.
  2. Cut batatas into 3/4 inch thick slices.
  3. Whisk yogurt, tandoori paste or powder and salt. Gently fold in batata slices so yogurt coats all pieces. Marinate for 1 hour.
  4. Heat a gas grill to 500F. You could also use a stovetop grill. Follow the steps below. Be sure to use your exhaust!
  5. Spray batatas with canola oil.
  6. Lay them gently on the grates. Close gas grill lid and roast for 5 minutes or till you have grill marks. Flip batatas and cook for a further few minutes
  7. Heap slices on a plate. Dust pieces with chaat masala and eat them hot!

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