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Recipes for the Holiday Table

Recipe: Sweet potatoes tikka masala mixes yogurt and spices for this delicious Thanksgiving side

Sweet Potatoes Tikka Masala. Food styling by Sheryl Julian.Sally Pasley Vargas

Serves 6

Sweet potatoes tikka masala is a variation on the popular paneer tikka masala, or the version made with chicken, both from the Indian subcontinent. In the traditional dish, paneer, the fresh Indian cheese, or chunks of chicken, are marinated in spices and grilled or oven roasted until slightly crisp on the outside and soft inside. For Thanksgiving, use sweet potatoes cut into short or long wedges for a subtly spiced side that goes with everything on the holiday table.

1cup plain, low-fat yogurt
½teaspoon ground cumin
½teaspoon ground coriander
1teaspoon garam masala
¼teaspoon ground chile powder
1teaspoon ginger paste or grated fresh ginger
1clove garlic, crushed
1teaspoon sugar
1teaspoon salt, or more to taste
2large sweet potatoes (2 pounds total), cut into wedges
Olive oil (for sprinkling)
Juice of 1/2 lime

1. Set the oven at 400 degrees. Line a large rimmed baking sheet with parchment paper.

2. In a bowl large enough to hold all the ingredients, whisk the yogurt until smooth. Beat in the cumin, coriander, garam masala, chile powder, ginger, garlic, sugar, and salt until thoroughly blended.

3. Add half the sweet potatoes and use a spoon to fold them into the yogurt mixture until they are evenly coated with marinade. Spread the sweet potatoes on the baking sheet in an even layer, flat sides down. Repeat with the remaining potatoes and marinade. Sprinkle all the potatoes generously with olive oil.

4. Bake for 35 to 40 minutes, turning the potatoes halfway through cooking, or until they are starting to brown and are tender when pierced with a skewer.

5. Sprinkle with lime.

Sena Desai Gopal

Serves 6

Sweet potatoes tikka masala is a variation on the popular paneer tikka masala, or the version made with chicken, both from the Indian subcontinent. In the traditional dish, paneer, the fresh Indian cheese, or chunks of chicken, are marinated in spices and grilled or oven roasted until slightly crisp on the outside and soft inside. For Thanksgiving, use sweet potatoes cut into short or long wedges for a subtly spiced side that goes with everything on the holiday table.

1cup plain, low-fat yogurt
½teaspoon ground cumin
½teaspoon ground coriander
1teaspoon garam masala
¼teaspoon ground chile powder
1teaspoon ginger paste or grated fresh ginger
1clove garlic, crushed
1teaspoon sugar
1teaspoon salt, or more to taste
2large sweet potatoes (2 pounds total), cut into wedges
Olive oil (for sprinkling)
Juice of 1/2 lime

1. Set the oven at 400 degrees. Line a large rimmed baking sheet with parchment paper.

2. In a bowl large enough to hold all the ingredients, whisk the yogurt until smooth. Beat in the cumin, coriander, garam masala, chile powder, ginger, garlic, sugar, and salt until thoroughly blended.

3. Add half the sweet potatoes and use a spoon to fold them into the yogurt mixture until they are evenly coated with marinade. Spread the sweet potatoes on the baking sheet in an even layer, flat sides down. Repeat with the remaining potatoes and marinade. Sprinkle all the potatoes generously with olive oil.

4. Bake for 35 to 40 minutes, turning the potatoes halfway through cooking, or until they are starting to brown and are tender when pierced with a skewer.

5. Sprinkle with lime.Sena Desai Gopal