Shakarkandi Chaat

• 3 large sweet potatoes
• vegetable oil, as needed
• kosher salt
• 1 c pomegranate arils
• dash chile lime seasoning
• 1 tsp cilantro, finely chopped
• ½ tsp red chile powder
• 1 lemon, juiced, or more to taste

Preheat oven to 425°F. Rub each sweet potato with oil and prick all over with fork, then sprinkle with salt on all sides. Wrap each potato individually in foil and roast until tender, 45–55 minutes.

Once the potatoes are cool enough to handle, peel them and cut them into 1-inch cubes. In a large bowl, toss the sweet potato cubes with the pomegranate arils, chile lime seasoning, cilantro, chile powder and lemon juice until everything is well coated. Serve while the potatoes are still warm, preferably with toothpicks.

Recipe developed by Maneet Chauhan