If you’ve ever craved the smoky, caramelized bite of a street vendor’s roasted sweet potato, you’re not alone—so here’s a quick fix that turns your kitchen into a makeshift tandoor.
Start with a heavy‑bottomed tawa or a wide skillet on medium‑low heat. Wash the sweet potatoes, leave the skin on, and place them directly on the hot surface. Then, use a large pot or deep bowl, invert it over the tawa, and seal the edges with a towel or small plate to trap steam.
Let them roast for 25‑30 minutes, turning occasionally. The trapped steam cooks the inside while the direct heat chars the skin, giving that signature smoky sweetness without ever using boiling water. The result? A tender inside with a slightly crisp, caramelized exterior.
When the potatoes are done, peel, slice, and finish with a sprinkle of chaat masala and a squeeze of fresh lemon juice. The tang balances the sweetness and the chaat masala adds that unmistakable street‑food punch.
Give it a try next Sunday afternoon—no smoke alarm needed, just a steady heat source and a pinch of patience, and you’ll have a crowd‑pleasing snack that feels as if it came straight from the cart.