Tasty Tandoori Sweet Potatoes

Susie D's Note:

This easy recipe adds an India inspired touch to a meal. The cubes of sweet potato are low in fat & oven baked. I like them with the additional red pepper flakes, but they are optional.

• Total Time: 1 hrs
• Prep Time: 15 mins
• Cook Time: 45 mins

Ingredients:

Servings: 4

• 2 sweet potatoes, peeled and cubed
• 1 tablespoon tandoori paste (I used Patek's)
• 1 tablespoon olive oil
• 1 tablespoon sesame seed
• 1/2 teaspoon salt
• 1/2 teaspoon red pepper flakes (optional)
• cooking spray
• 1/2 teaspoon kosher salt

Directions:

1. Preheat oven to 375 degrees.
2. Line small, rimmed baking sheet with foil. Spray with cooking spray.
3. 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.
4. Pour onto the prepared baking sheet & separate into a single layer.
5. 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.
6. Remove from oven. Sprinkle with reserved 1/2 teaspoon of kosher salt.

Reviews

[Wish I Could Cook]

It just doesn't get any easier to make delicious roasted sweet potatoes with a little pizzazz! I didn't find Tandoori paste in my store, but I found an Indian Sambar curry paste which I assumed was similar. I followed the recipe as directed except I skipped the red pepper.

[Mia in Germany]

Boy were these good! I didn't have tandoori paste so used tandoori powder and mixed it with oil. The day I made them we had unexpected company so I had to divide 2 servings between 4 people - they all licked their fingers and I have to make them again! Thanks for posting this winner!
Made for ZWT 7.

[Just_Ducky!!]

I love tandoori so just had to try this recipe and I'm so glad I did. I made my own tandoori with some garam masala I had made awhile back and actually used butternut squash as that's what I happened to have on hand. It was so lovely and even though I am completely stuffed I can't stop eating them! I know this recipe be even better with sweet potatoes. Thanks so much for a lovely and keeper of a recipe Susie! Made and enjoyed for PAC Spring 2011 :)