Prep 10 m
Cook 15m


    200 gms sweet potatoes (3 to 4 medium-sized sweet potatoes)

    3 gms finely chopped green chilies (2 medium-sized chilies)

    ½ tsp black pepper

    1 tbsp olive oil

    1 tsp ginger and garlic paste (equal measures)

    Salt to taste


    For the spiced basil cream:

    2 tsp olive oil

    30 gms fresh basil leaves

    10 gms cashews

    ½ tsp red chilli flakes

    1 tsp chaat masala (store bought)

    3 to 4 tbsp soy cream (store bought)

    ½ tsp crushed black pepper

    3 gms sliced green chilies (2 medium sized)

    Salt to taste


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Ingredient Substitution Guide


1. Scrape and thoroughly wash the sweet potatoes to remove all the dirt. Partially boil the sweet potatoes with salt. Cut into medium sized pieces.

2. In a bowl, pour olive oil. Add the ginger and garlic paste, salt, black pepper and chopped green chilies. Marinate the parboiled sweet potatoes in this mixture and set aside for a while for the sweet potatoes to absorb the flavours.

3. Heat your tandoor or grill at a medium-high temperature. Roast the sweet potatoes until golden brown.

4. If you do not have a tandoor or grill, you can use the oven or a microwave oven on the convection setting. For that, preheat the oven on 200 °C and bake the sweet potatoes for 7 to 8 minutes or until golden brown.

5. For the spiced basil cream sauce, wash the basil thoroughly. In a blender, put olive oil, salt, black pepper, cashews, basil, red chili flakes, and soy cream. Blend until smooth.

6. Heat the oil in a pan and lightly sauté chopped onions, garlic and sliced green chili. Add the basil cream and cook for 1 minute. Season the sauce with salt, chaat masala and black pepper. Strain the sauce using a fine sieve.

7. For plating, use a high rim plate. Spread a generous amount of basil cream on the bottom. Carefully arrange the roasted sweet potatoes on the sauce. Garnish with a chopped herb of your choice.

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