MG TandooriSweetP6SQ

Tandoori Sweet Potatoes

We always make a trip to the Saturday Market on Salt Spring Island when we visit my parents up in Canada.  I usually find something tasty that inspires a fresh and new dinner. We also usually devour a few loaves of our friend Tony’s delicious bread while we wander and people watch/drool over all the things!

This time we picked up some delicious moroccan and indian spices from a local company, Monsoon Coast. They have so many delicious mixes, it took us a good 15 minutes to decide what to buy. We settled on some sweet, warm tandoori, a garam masala and a curry mix. Here’s the one I used. If you can’t find a good Tandoori mix at your local store, here is a recipe for the spice blend. I wish I had a Tandoor to cook these in but the cast iron did a great job too. The combination of the tandoori spices here with the sweet potatoes and juicy raisins is the perfect answer to the Indian spice cravings that I get from time to time. 

MG TandooriSweetP5SQ



Tandoori Sweet Potatoes
Serves 3
Sweet braised, tandoori spiced sweet potatoes with raisins.
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Total Time
20 min
Total Time
20 min
  1. 1 tbsp canola oil
  2. 1 medium yellow onion, diced
  3. 2 large sweet potatoes, peeled and cubed (I used one regular, one japanese)
  4. 1/4 cup raisins
  5. 2-3 tbsp Tandoori spice (or use recipe link above)
  6. 1 tbsp maple syrup or brown sugar
  7. 1 cup water
  8. salt to taste
  1. In a cast iron or heavy bottom pan over medium heat, add canola oil and diced onions.
  2. Add tandoori spice, stir and allow onions to cook for a few minutes.
  3. Peel and cube sweet potatoes.
  4. Add sweet potatoes, raisins and maple syrup.
  5. Add water a few tablespoons at a time to prevent sticking, stir frequently and cook for about 20 minutes or until potatoes are very soft.
  6. Adjust seasoning with salt and serve warm with rice and salad if it suits you.
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**This is NOT a sponsored post, opinions are always my own. 😀


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