Tandoori Roasted Spicy Sweet Potatoes are the perfect side dish to any meal. Full of flavor and spice, these spicy sweet potatoes will definitely end up on your meal rotation for years to come!
This recipe is sponsored by Zesteez fresh, flavorful, homemade chutney.
Gone are the days when I’d put boring old Idaho potatoes in the oven for roasting. Just kidding. I love Idaho potatoes. But new are the days when I make Tandoori Roasted Spicy Sweet Potatoes. I have a love/hate relationship with sweet potatoes. Growing up, and even today, you could not pay me enough to eat sweet potatoes cooked in the traditional sense. I’m talking about sweet potatoes served during the holidays loaded with marshmallows and cinnamon or baked as a replacement for regular baked potatoes. I mean, who even does that? Who started that. I don’t like it. It’s yucky. However, I want to give a big hug to the first person who decided to make sweet potato fries. Congratulations. You got me to eat a sweet potato. And they didn’t make me gag.
Because I liked sweet potato fries, I figured I’d like roasted sweet potatoes. Which eventually evolved into experimenting with different spices. So far my favorite way to eat sweet potatoes is by tossing them up in some delicious tandoori spices and roasting them until nice and soft on the inside with a crunchy outside.
If you’ve been following my posts for a while, then you know I’ve become a fan of Zesteez homemade chutneys. Previously, I’ve developed recipes using Zesteez Mango Tango Chutney and Tomato Chunky Chutney. I really enjoyed working with both chutneys, so I am super excited to introduce you to their brand new Mint Cilantro Chutney. I already love mint cilantro chutney, and use it quite often as a condiment for snacks. Samosas, pakoras, chaats, even tandoori chicken. If I am eating any of those things, I am having chutney with them. A lot of times I can be lazy and don’t want to make my own chutney. It’s mostly due to the fact that I don’t want to have to go to the store at the last minute for herbs. This is where Zesteez chutneys come in. Guys. I love these chutneys, and the new Mint Cilantro Chutney is no exception. It’s brilliant. It tastes fresh, it’s tangy, it’s spicy. But most of all, it tastes homemade. It was hard for me not to eat it by the spoonful. It’s that good! Here, see. Look at it.
Doesn’t it look good? Trust me. It’s delicious. And it’s absolutely perfect with my Tandoori Roasted Spicy Sweet Potatoes. Drizzle it over the potatoes and serve. Spoon it on the side and dip. Whatever your fancy. Eating samosas? Dunk that ish in the chutney. Eating pakoras? Dunk in the chutney. Believe me when I say you’re going to want to dunk everything in the chutney. Do you get what I’m saying? If you live in Southern California, you’ve got a great advantage and can find Zesteez at Vons, Albertson’s, and a few other stores. Check the store locator here. For everyone else, you can order off their website or even Amazon. You don’t want to miss out on these chutneys. They’re better than any store-bought chutney I’ve had.
- 2 Sweet Potatoes, peeled, and cut into even one-inch chunks
- 1 clove garlic, minced
- ½ tsp salt
- 2 tbsp tandoori masala
- olive oil for coating
- 2 tbsp cilantro, chopped
- Preheat oven to 425.
- In a bowl, combine sweet potatoes, garlic, salt, and tandoori masala. Stir. Drizzle enough olive oil to coat potatoes and stir.
- Spread in an even layer on a non-stick baking sheet and bake for 35-45 minutes, until golden brown and a toothpick inserted goes in without effort. Turn the potatoes over half way through baking time.
- Remove from oven. Finish by giving them a lass toss with cilantro.