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4 Serves
86 Mins
Peel and dice the sweet potatoes into uniform cubes using a chef's knife.
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IndianVitamin K
230 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
10 µg / 400 µgCalcium
59 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
47 mg / 420 mgPhosphorus
57 mg / 1,250 mgPotassium
391 mg / 4,700 mgSodium
305 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
4 g / 28 gSugar
0 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
3 gAlcohol
0 g
Boil the sweet potato cubes in a large pot with water until tender but firm, then drain using a colander.
Heat olive oil in a large skillet over medium heat and sauté the sweet potato cubes until they develop a light golden crust.
Season the potatoes with salt, black pepper, and chaat masala, tossing gently to coat evenly.
Finish by adding a squeeze of fresh lemon juice and garnish with fresh cilantro before serving hot.
25
g51
g7
g
British