Tandoori Sweet Potatoes


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Servings: 4
  • 2 sweet potatoes, peeled and cubed
  • 1 tablespoon tandoori paste (I used Patek's)
  • 1 tablespoon olive oil
  • 1 tablespoon sesame seeds
  • 1⁄2 teaspoon salt
  • 1⁄2 teaspoon red pepper flakes (optional)
  • cooking spray
  • 1⁄2 teaspoon kosher salt
  • Preheat oven to 375 degrees.
  • Line small, rimmed baking sheet with foil. Spray with cooking spray.
  • Add cubed sweet potatoes, tandoori paste, sesame seeds, veg oil, 1/2 teaspoon salt, and red pepper flakes to bowl. Stir until the sweet potatoes are well coated.
  • Pour onto the prepared baking sheet & separate into a single layer.
  • Bake 20 minutes on bottom shelf. Remove from oven & with spatula turn over & stir the sweet potatoes. Place bake into the oven for additional 15-20 minutes. Watch closely. They may need to be moved to top shelf. Potatoes should begin to crisp and not be too dark.
  • Remove from oven. Sprinkle with reserved 1/2 teaspoon of kosher salt.

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