These sweet potatoes, based on Nik Sharma's recipe in The Flavor Equation, creates perfectly tender and crave-able sweet potatoes. With tart yogurt, bursts of pomegranate seeds and crunchy sev, dinner tonight is a party for two!
2 sweet potatoes
2 tablespoons unsalted butter, at room temperature
1/4 cup yogurt
2 teaspoons Brooklyn Delhi Sweet Mango Chutney
Ground black pepper
Sev (crunchy Indian chickpea flour topping), or crunchy topping of choice
Chopped cilantro or mint
Brooklyn Delhi Tomato Achaar
Preheat the oven to 400°F (200°C). Rinse and scrub the sweet potatoes and slice them lengthwise. Put them on a sheet pan, cut side up, brush the potatoes with butter and season with salt. Cover the pan with foil and press around the edges to seal snugly. Bake for 20 minutes.
After 20 minutes, remove the foil, flip the sweet potatoes, and cook uncovered for 20 minutes more. The sweet potatoes should be tender enough that a knife inserted in the center of the sweet potato slides through easily.
To prepare the dressing, in a small bowl, combine the yogurt, Brooklyn Delhi Sweet Mango Chutney and black pepper. Taste and season with salt.
To serve, top the warm roasted potatoes with a generous drizzle of dressing and add dollops of Brooklyn Delhi Tomato Achaar. Sprinkle with the scallions, sev, pomegranate seeds and chopped cilantro or mint.