Baked Sweet Potato Chaat

• porciones: 4 servings

Ingredientes

4 medium sweet potatoes (about 2½ lb.)

2 Tbsp. plus ½ cup extra-virgin olive oil, divided

Kosher salt

2 15.5-oz. cans chickpeas, rinsed, patted dry

1 Tbsp. ground cumin

1 Tbsp. chaat masala, plus more for fried onions

1 bunch cilantro

4 scallions, coarsely chopped

1 jalapeño, halved, ribs and seeds removed, coarsely chopped

¼ cup fresh lime juice

⅓ cup store-bought fried onions

⅔ cup plain whole-milk yogurt

½ small red onion, finely chopped

Pomegranate seeds and mild chile flakes (for serving)

Instrucciones

Preheat oven to 450°. Prick 4 medium sweet potatoes (about 2½ lb.) all over with a fork; run under water to dampen (this will encourage steaming and help soften potatoes when baking). Place on a rimmed baking sheet. Drizzle 2 Tbsp. extra-virgin olive oil over and season with kosher salt; turn to coat. Roast until skins are lightly crisped, 30–35 minutes.

Place two 15.5-oz. cans chickpeas, rinsed, patted dry, in a medium bowl. Drizzle in ¼ cup extra-virgin olive oil and sprinkle with 1 Tbsp. ground cumin and 1 Tbsp. chaat masala; toss to coat.

Add chickpeas to baking sheet with sweet potatoes and spread out in a single layer. Roast until potatoes are tender and chickpeas are browned and crisped, 15–20 minutes.

Meanwhile, pick a few leaves from 1 bunch cilantro for serving and set aside. Coarsely chop remaining cilantro leaves and tender stems and transfer to a blender; discard tough stems. Add 4 scallions, coarsely chopped, 1 jalapeño, halved, ribs and seeds removed, coarsely chopped, ¼ cup fresh lime juice, and remaining ¼ cup extra-virgin olive oil and blend until smooth; season sauce with salt. Set aside.

Toss ⅓ cup store-bought fried onions in a small bowl with a pinch of chaat masala; set aside.

Arrange sweet potatoes on a platter. Split; open like a baked potato. Top with chickpeas, then ⅔ cup plain whole-milk yogurt and reserved sauce. Scatter ½ small red onion, finely chopped, pomegranate seeds, and reserved fried onions on top; sprinkle with mild chile flakes.