Here the fully loaded baked potato gets a total flavor makeover. Sweet potatoes take center stage, roasted whole alongside spiced chickpeas that get delightfully crisp in the oven. You’ll dress up the tender spuds with a medley of chaat-inspired toppings and a quick herbaceous blender sauce. Don’t skimp on the chaat masala-tossed crispy fried onions—any variety works, but this is a great place to use up the can you might have lingering in the pantry after Thanksgiving.
While you could absolutely make this recipe without the salty-sour chaat masala spice blend, it really does take the dish to the next level. Its savory, mouth-puckering flavor ties together the tang of the yogurt, freshness of the green sauce, and earthiness of the chickpeas and potatoes in each bite. In our opinion, it’s worth seeking out a whole tin; we love this version from Diaspora Co.