Tandoori Sweet Potatoes

Name: Tandoori Sweet Potatoes
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: Mughlai (Delhi & Lahore)
Ingredients: 2 sweet potatoes; 1 tbsp tandoori paste; 1 tbsp olive oil; 1 tbsp sesame seeds; 0.5 tsp salt; 0.5 tsp red pepper flakes; cooking spray; 0.5 tsp kosher salt

Potatoes and sesame seeds baked in the oven for a South Asian dish. It's finished with of kosher salt.

1 hr · Serves 4 · Easy

Method

Start cooking mode

Time: Prep 15 min · Cook 45 min · 60 min total
Difficulty: easy

1
Preheat oven to 375 degrees. Line small, rimmed baking sheet with foil. Spray with cooking spray.
2
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.
3
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.
4
Remove from oven. Sprinkle with reserved 1/2 teaspoon of kosher salt.