In our family, sweet potatoes always make an appearance at Thanksgiving. My mom would make this amazing whipped sweet potato dish that I loved, but I think she and I were the only ones that actually liked it. My dad wasn’t exactly a fan. Last year, I tried something new, and created a sweet potato dish with an Indian twist, and it was easily the best part of our Thanksgiving meal.
I made these sweet potato tikkas (or patties) again this year, and dad and I had them on Thanksgiving night, Saturday afternoon, and Sunday evening, because they were so good. On Saturday, I paired these tikkas with Chole to create a layered, deep flavor profile, and it was the BEST use of leftovers ever. I have a feeling that next year, chole will be included in our Thanksgiving spread.
Coriander chutney is a staple in Indian cuisine. If you’ve ever been to an Indian restaurant, they always give a small side green chutney (that’s the coriander chutney) and tamarind chutney (it’s sweeter and maroon in color) with papad/papadum (crispy discs made of black gram). Coriander chutney can be slightly spicy and fairly citrusy and bright. Indians eat coriander chutney with a myriad of dishes, so it’s a fairly useful condiment to know how to make. Of course, you can buy it prepackaged in an Indian grocery store. My dad also likes to make a big batch and then freeze small portions into ice cube trays, so he can defrost little portions as he needs them. Smart guy!
Sweet Potato Tikka with Coriander Chutney
Serves: 6-8 (makes 3-4 patties per person)
Preparation Time: 20 minutes
Cooking Time: 10 minutes
For the Tikka
4 sweet potatoes
⅓ cup finely chopped white onion
1 tbsp. finely grated ginger
1 tbsp. finely chopped garlic
⅓ cup finely chopped cilantro
1 tsp. finely chopped fresh green chili
2 tbsp. gram flour (chickpea flour/chana besan)
1 tsp. salt
½ tsp. cumin seeds
½ tsp. garam masala
½ tsp. ground coriander
1/8 tsp. ground red pepper
2 Tbsp bread crumbs
oil, as needed
For the Chutney
1/2 clove garlic
1 green chili
2 tablespoons fresh lime juice
4 cups fresh cilantro, loosely packed
1-2 tablespoons water
Salt, to taste
- For the Tikkas: Put sweet potatoes in pot and fill with water. Cover and boil on high heat for approximately 30 minutes or until the potatoes can be pierced with a fork without resistance.
- Set potatoes aside to cool. When cool enough to handle, peel the potatoes with your hands and put into a large bowl. Mash with a potato masher.
- In the meantime, mix ginger, garlic, cilantro and chili until a coarse paste is formed.
- Add onions, seasonings, garlic-ginger paste, flour, lime and breadcrumbs to potatoes. Mash and mix until well-incorporated.
- For the Chutney: blend all ingredients until smooth.
- Heat oil in a saute pan on medium heat. Using your hands, form 2-inch wide patties from the potato mixture.
- Cook tikkas for about 4 minutes, or until brown, then flip and repeat. Serve warm with coriander chutney.