Sweet Potato Chaat
2 sweet potatoes
2 Tbsp unsalted butter, at room temperature
¼ cup yogurt
2 tsp Brooklyn Dehli Spicy Mango Chutney
Ground black peppercorns
Sev (crunchy Indian chickpea flour topping), or crunchy topping of choice
Salina Crystal Salt
Chopped cilantro or mint
Brooklyn Dehli Tomato Achaar
Preheat the oven to 400°F. Rinse and scrub sweet potatoes and slice lengthwise.
Put potatoes on a sheet pan, cut side up. Brush with butter and season with salt. Cover the pan with foil and press around the edges to seal snugly. Bake for 20 minutes.
After 20 minutes, remove the foil, flip the sweet potatoes, and cook uncovered for 20 minutes more. They should be very tender.
In a small bowl, combine the yogurt, chutney and black pepper. Taste and season with salt.
To serve, top the warm potatoes with a generous drizzle of dressing and add dollops of Brooklyn Delhi Tomato Achaar. Sprinkle with the scallions, sev, pomegranate seeds and chopped cilantro or mint.