Monsoon has a charm of it’s own; the rains offer us hope for a good harvest, wash away the dirt with the promise of fruit for the rest of the year.
It also has a way with our taste buds. I grew up in a country with just one season: HOT and hence never really experienced the beauty of the earth in terms of way of living and food habits.
Living in Ahmedabad the past 12 years has taught me to embrace every season and it’s lessons. I discovered the deliciousness of the versatile sweet potato – a severely underrated vegetable, particularly during the rains! There’s a simple and basic pleasure in eating roasted sweet potato with salt, pepper and a heavy squeeze of lemon, in the car, while watching the rains wash away your worries.
In this recipe I use a yoghurt based marinade with lot’s of lovely Indian spices that can be served with green chutney, squeeze of lemon and sliced onions! Check out the video below:

The Recipe


  • Boiled sweet potato (shakarkandi), cut into medium pieces or slices
  • Sesame seeds
  • Vegetable oil for grilling
  • Marinade:
  • 1 cup yoghurt
  • 1 tsp grated ginger
  • 1 tsp grated garlic
  • 1-2 tsp garam masala
  • ½ tsp turmeric
  • ½ tsp red chilli powder
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • pinch of cinnamon
  • amchur
  • ½ tsp salt


  • Whisk all the marinade ingredients together
  • Add the sweet potato to marinate for a few hours in the fridge
  • When ready to grill, brush a pan with oil and place the sweet potato slices on the pan and cook both sides for 5-6 minutes

Up Next

The recipes are tried and tested, some are adapted from various places, and a few are passed down; but every one of them comes straight from the heart.