Tamarind Chili Glazed Sweet Potatoes are so easy to make, perfectly caramelized, with a balance of both sweet and spicy. Made with things you probably already have at home, they are simple to make while packing a flavorful bite.
Sweet potatoes are one of the most versatile vegetables during the autumn season. They taste amazing sautéed, boiled, mashed, but roasting sweet potatoes gives them a whole new flavor profile with crispy, caramelized edges and a soft, smooth center.
Why I Love This Recipe
One bowl recipes that can be roasted or air fried are my favorites, it’s just prep work and done! The process is so easy, you can even use pre-cut and peeled sweet potatoes. Plus, the tamarind chili flavor is so crave-worthy. This simple recipe uses peeled and cubed sweet potatoes in a flavorful sauce that will have you licking your fingers! Oven roast or air fry, it’s one recipe you’re going to love.
Tamarind Chili Glazed Sweet Potatoes Ingredients
- Sweet potatoes: peeled and cubed, you can even buy the precut ones at the store!
- Tamarind Date Chutney: a staple in so many South Asian kitchens. You can either make your own or buy it.
- Fresh Thyme: because this recipe requires minimal ingredients, using fresh herbs really elevates the flavors. If you don’t have thyme, fresh oregano would also work.
- Chili flakes: to balance the tart and sweetness from the chutney and sweet potato, chili flakes add the perfect amount of spice.
- Crushed coriander seeds: this spice gives the dish a bright, citrus like flavor
- Fresh pomegranate: once the sweet potatoes are roasted toss them with fresh pomegranate, the bright crunch pairs so well with the creamy potatoes.
- 2 medium sized sweet potatoes; peeled, cut into ½ inch cubes
- ¼ cup tamarind date chutney
- 2 tablespoon olive oil
- 1 tablespoon red chili flakes
- ½ tablespoon fresh thyme (5-6 sprigs)
- 1 teaspoon crushed coriander seeds
- ¾ teaspoon salt
- ⅓ cup fresh pomegranate
- Peel and cut the sweet potato into ½ inch cubes.
- In a large bowl mix together sweet potato cubes, tamarind date chutney, olive oil, red chili flakes, crushed coriander seeds, thyme, and salt. Mix until well coated.
- Preheat air fryer for 2 minutes at 400F. Air fryer sweet potatoes for 18 minutes, shaking generously halfway through.
- Preheat oven at 400F. Lay sweet potatoes on a baking sheet and roast for 30 minutes, flipping every 10 minutes.
- Toss with fresh pomegranate when ready to serve!
Love sweet potatoes? Try these Tandoori Sweet Potato Wedges!
Enjoy,
