This Indian-style sweet potato salad is made with spiced roasted sweet potatoes tossed with creamy yogurt, crunchy carrots, fresh cucumber, and aromatic Indian spices. This easy, healthy, and refreshing chaat-style salad makes a delicious snack, light meal, or side dish.
I love salads, but why settle for boring ones when you can make them exciting with Indian chaat flavors? I enjoy giving traditional salads an Indian twist with tangy spices, and crunchy vegetables. Some of my favorites include black-eyed peas salad and kala chana salad.
This Indian-style Sweet Potato Salad is another delicious chaat-inspired creation, perfect for festive occasions like Diwali and Holi, house parties, or even everyday meals.
How to Make Indian Sweet Potato Salad
Rinse 2 small sweet potatoes and boil or steam them in a stovetop pressure cooker, Instant Pot, or pan.
I pressure-cooked them for 1 whistle with some water. Allow the pressure to release naturally before opening the cooker.
Note: The boiled sweet potatoes should be fork-tender. Avoid overcooking them, as they can become too soft or mushy.
After peeling the skin, cut into cubes (around 1-inch cubes)
Heat a pan over medium heat and add 1 teaspoon of homemade ghee or oil. Add the diced sweet potatoes and sauté until lightly golden. Then add ½ teaspoon Kashmiri red chili powder, ¼-½ teaspoon chaat masala, and salt to taste. Sauté for another 1-2 minutes until well coated with the spices and crispy.
You can also air-fry them at 400°F (200°C) for 10-12 minutes until they are golden and crispy.
In a mixing bowl, add 1 cup of whisked yogurt (or Greek yogurt), ¼ cup shredded carrot, ¼ cup shredded cucumber, ½ teaspoon roasted cumin powder, salt, and black pepper powder. Mix everything well.
Add the roasted sweet potatoes, air fryer roasted peanuts, pomegranate seeds, and coriander leaves.
Enjoy the Indian-style sweet potato salad right away for a light lunch or snack with evening masala chai.
Tips & Variations
- You can also add instant pot boiled chickpeas, or moong sprouts to this salad.
- Cook the sweet potatoes just right. They should be tender but still firm enough to hold their shape. Avoid overcooking, as they can become mushy.
- If you are making this salad during fasting (vrat) days, skip red chili powder and chaat masala powder. Instead, use green chilies or pepper powder.
- For a chaat-style twist, drizzle some coriander mint chutney and top it with crispy sev. Skip tamarind date chutney as the sweet potatoes are already sweet.
- Add some crispy puris (papdis) if desired.
More Indian Salad Recipes
Indian Sweet Potato Salad (Sweet Potato Chaat Recipe)
Ingredients
For Sweet Potato
- 2 small sweet potatoes (about 250 grams)
- ½ teaspoon red chili powder
- ¼-1/2 teaspoon chaat masala
- salt to taste
- 1 teaspoon ghee (or oil)
For Salad
- 1 cup whisked yogurt
- ¼ cup carrot shredded
- ¼ cup cucumber shredded
- ½ teaspoon roasted cumin powder
- salt and pepper to taste
- 2 tablespoons roasted peanuts
- 2 tablespoons pomegranate arils
- 2 tablespoons coriander leaves
Instructions
- Rinse the sweet potatoes and boil or steam them in a stovetop pressure cooker, Instant Pot, or pan.I pressure-cooked them for 1 whistle with some water. Allow the pressure to release naturally before opening the cooker.Note: The boiled sweet potatoes should be fork-tender. Avoid overcooking them, as they can become too soft or mushy.
- After peeling the skin, cut into cubes (around 1-inch cubes)
- Heat a pan over medium heat and add homemade ghee or oil. Add the diced sweet potatoes and sauté until lightly golden. Then add Kashmiri red chili powder, chaat masala, and salt to taste. Sauté for another 1-2 minutes until well coated with the spices and crispy.You can also air-fry them at 400°F (200°C) for 10-12 minutes until they are golden and crispy.
- In a mixing bowl, add whisked yogurt (or Greek yogurt), shredded carrot, shredded cucumber, roasted cumin powder, salt, and black pepper powder. Mix everything well.
- Add the roasted sweet potatoes, air fryer roasted peanuts, pomegranate seeds, and coriander leaves.
- Enjoy the Indian style sweet potato salad immediately.
Notes
- You can also add instant pot boiled chickpeas, or moong sprouts to this salad.
- Cook the sweet potatoes just right. They should be tender but still firm enough to hold their shape. Avoid overcooking, as they can become mushy.
- If you are making this salad during fasting (vrat) days, skip red chili powder and chaat masala powder. Instead, use green chilies or pepper powder.
- For a chaat-style twist, drizzle some coriander mint chutney and top it with crispy sev. Skip tamarind date chutney as the sweet potatoes are already sweet.
- Add some crispy puris (papdis) if desired.
Nutrition
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