Hasselback Sweet Potatoes Chaat is a fun way to enjoy sweet potatoes for the holidays! Drizzled with cilantro, tamarind chutney, fresh herbs, pomegranate, they are also vegan and gluten-free!

- 3 medium sweet potatoes (total weight around 800 grams)
- 3 tablespoons oil (45 ml), I used avocado oil
- 1/2 teaspoon cumin powder
- 1/2 teaspoon chaat masala
- 1/4 teaspoon Kashmiri red chili powder
- 1/4 teaspoon kala namak

To garnish:
Cilantro chutney: https://www.cookwithmanali.com/cilantro-yogurt-chutney/
Sweet Tamarind Chutney: https://www.cookwithmanali.com/sweet-tamarind-chutney-imli-chutney/
- Papdi, chopped cilantro, mint and pomegranate

Method
Wash and scrub the sweet potatoes. Then place one of the sweet potatoes between a pair of chopsticks. Start cutting from one side (using a sharp knife). Cut 1/2 inch piece from one end and discard it. Then start cutting 1/4 inch slices. Stop slicing as soon as your knife hits the chopsticks. This will prevent slicing the potatoes all the way through.

Slice all the potatoes similarly. Pre-heat oven to 425 F degrees.

Now, make a marinade - to a bowl or jar, add 3 tablespoons oil of choice, then to that add- 1/2 teaspoon cumin powder, 1/2 teaspoon chaat masala, 1/4 teaspoon Kashmiri red chili powder, 1/4 teaspoon kala namak. Mix until everything is well combined. Now, brush the sweet potatoes with the prepared marinade using a pastry brush.

Also, try to get the marinade in between the slices. It's okay if you can't get in between all the slices. We brush the potatoes again at the halfway mark and that time since they are half cooked, it's much easier to separate the slices and brush the marinade inside. So, do as much as you can at this point.
Wrap the sweet potatoes with aluminum foil and bake at 425 F degrees for 25 to 30 minutes.

Then take them out of the oven, brush with the remaining marinade again. Try to get the marinade between slices - it will be much easier now since they are half cooked and will fan out easily.

Place the potatoes back into the oven and bake uncovered at 425 F degrees for additional 25 to 30 minutes now. This time will vary depending on the size of the sweet potatoes you are using. Bigger ones will take more time and smaller ones will take less.

Remove from oven. Garnish the hasselback sweet potatoes with cilantro chutney, sweet tamarind chutney, crushed papdi, fresh cilantro, mint and pomegranate seeds!

More tips and notes here: https://www.cookwithmanali.com/hasselback-sweet-potatoes-chaat/
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