ShakarKandi

Slow Roasted Sweet Potato Wedges

ShakarKandi

If you're making a meal of your desi street food, Shakarkandi is the best accompaniment with your Bun Kabab 🍠 Shakarkandi is a firm sweet potato. The variety in Pakistan is brown with a white flesh. In the UK I seem to only find the softer copper sweet potato with the orange flesh.⁠

INGREDIENTS

• Sweet Potato⁠

• Lemon (from my research I gather keylime or calamansi is what we refer to as a lemon in Pakistan?)⁠

• Chaat masala (you can buy a preblend from most desi shops)⁠

• Tamarind Sauce (see notes above!)⁠

• Daal mauth (kinda aka bombay mix)⁠

METHOD

1. Preheat the oven to 150 degrees. ⁠

2. Wrap the potato in foil & place it on a tray. Pop it in the oven. ⁠

3. Bake it till it's cooked through & soft, depending on the size. The time varies but anything over 30 minutes. ⁠

4. You want to make sure the potatoes are properly wrapped in the foil as it will release its sugar like caramel. Trust me, this bubbling caramel is a beast to clean from the bottom of your oven!!⁠

5. Once cooked, take the potato out & let it cool a bit.⁠

6. Unwrap the foil & cut the tater length ways in two halves. ⁠

7. Sear off the potato on a dry hot frying pan, skin side up, to caramelise the flesh.⁠

8. Plate the potato skin side down & cut the potato into chunky cubes. ⁠

9. Sprinkle with salt, chaat masala, squeeze of lemon, drizzle of tamarind sauce & daal mauth, to taste. ⁠

10. Eat it with a wooden chip fork for the full experience.⁠