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Tandoori Sweet Potato Sandwich

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Put an interesting spin on your usual lunch with this Tandoori Sweet Potato Sandwich. The Mint-Cilantro chutney packs quite a punch!

Tandoori Sweet Potato Sandwich

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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 1 hour 15 minutes
Servings: 2
Ingredients Method

Ingredients
  

For the Marinade
  • 400 gram sweet potato
  • 0.25 cup yogurt
  • 0.25 tsp garam masala
  • a pinch of turmeric powder
  • 1 tsp red chilli powder
  • 1 tsp lemon juice
  • 1 tsp vegetable oil
  • 1 tsp ginger, grated
  • 1 tsp garlic, grated
  • Salt, to taste
For grilling
  • Vegetable Oil (to spray/to brush)
For the Mint Chutney
  • 0.25 cup mint leaves
  • 0.25 cup fresh coriander
  • 1 garlic clove
  • 1 inch piece of ginger
  • 1 green chilli
  • 2 tbsp onion, chopped
  • 0.5 cup yogurt
  • a pinch of cumin powder
  • Salt, to taste
To assemble the sandwich
  • 4 - 6 sliced of sourdough bread (or any other), lightly toasted
  • lettuce
  • tomatoes, chopped
  • cucumber, sliced
  • onion slices
  • fresh coriander, chopped

Method
 

Make the Tandoori Sweet Potatoes
  1. Chop up the sweet potato into 1" thick slices, then quarter each slice. Steam until tender, but still firm. Cool slightly, peel and set aside.
  2. To the cooled sweet potatoes, add all the ingredients for the marinade: yogurt, garam masala, turmeric powder, red chilli powder, lemon juice, oil, ginger, garlic and salt. Stir well and marinate for 30 minutes.
  3. In the meantime, soak some bamboo skewers in water.
  4. Preheat oven to 400°F/200°C. Line a baking tray with foil.
  5. Thread the marinated sweet potatoes onto the skewers. Place skewers onto a baking tray. Brush/spray with a tiny bit of oil.
  6. Bake in the preheated oven at 400°F/200°C for 20 minutes, turning the skewers over halfway during baking.
  7. Increase heat to 500°F/260°C. Alternately, turn on the broil mode. Broil the sweet potatoes for 2 minutes, turning the skewers after a minute.
  8. Serve hot with the mint chutney.
Make the Mint Chutney
  1. Place the mint, coriander, green chilli, onion and a little salt in a blender. Puree until smooth.
  2. Whisk the yogurt to remove any lumps. Stir in the blended mint puree. Season with cumin powder and adjust salt. Refrigerate for upto a week.
Assemble the sandwich
  1. Line a toasted bread with lettuce leaves. Top with the Tandoori sweet potatoes, chopped tomatoes, cucumber slices, onion slices and a generous drizzle of mint chutney. Garnish with chopped cilantro. Top with another toasted slice of bread and serve!