Tandoori Sweet Potato Sandwich

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

My husband decided last week that he was going to make himself salads and sandwiches for lunch everyday, and after watching him assemble the saddest looking lunches for a week, I intervened. These Tandoori Sweet Potato Sandwiches are a by-product of that intervention. Neat huh? Now that’s what lunches are supposed to look like!!!

Why sweet potatoes? 1. I did not have any potatoes 2. Sweet potatoes are so much more nutritious than regular potatoes 3. The sweet potatoes mingle with the creamy yogurt marinade to create a  very interesting palette of tastes.

So if you want, make this sandwich with regular potatoes, paneer, chicken, what have you. Just adjust the baking times accordingly and you have yourself a very, very interesting lunch!

I am also having so much fun using my new Bamboo steamer. It’s super petite (6 inches wide) and adorable and I’m getting a LOT of use out of it. Although, the cuteness is super distracting and the bamboo fragrance intoxicating- I almost scalded myself today as I tried to ‘sniff’ the steam! If you don’t have a steamer, just microwave the sweet potatoes (or boil them!). Whatever works. Just don’t let them get mushy! You want it to cook through, but still firm.

Marinate the sweet potatoes in yogurt and spices for a half hour. Longer, if you have the time, but 30 mins should do the trick! If you have a tandoor oven at home, urgh! Can we be neighbours? I’ll move in next door, wherever you are! If you don’t, well, an oven works just about fine, provided you finish with a charring grill!

Serve the Tandoori Sweet Potato hot with a creamy mint chutney while the crispness still lasts! It’ll still taste great when it goes cold and soft, but then, why would you let such deliciousness sit out for that long without purpose? Why?

When you make these (which I really think you SHOULD!), be sure to SHARE YOUR PHOTOS with me through Facebook, Instagram or Twitter. I’d love to see what you cook from here and will share it with pride on my social media feeds.

*** This post contains affiliate links. I only recommend products I personally use and love.  ***

Tandoori Sweet Potato Sandwich

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Prep Time 20 minutes mins

Cook Time 22 minutes mins

Total Time 1 hour hr 15 minutes mins

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!