Ingredients
1/2
Boil the sweet potato to one whistle in cooker.
Do not over boil it because we have to cut it also.
Now peel all the sweet potatoes.
Mark cuts the sweet potato in equal
proportions. Now pre heat the air fryer on 120 degree temperature for 2
minutes.
Place a foil paper on the base and then put 2 to 3 sweet potato on it.
Sprinkle half of the salt, anardana powder on it.
Air fry it on 150 degree temperature for 4 to 5 minutes.
In the mean time, take a small pan, add one tablespoon olive oil in it.
Let it be heated on low flame for half minute and add tomato puree in it.
Let it be cooked for one minute.
Add soya sauce, salt and chili flakes in it.
Cook it for 1 minutes more and off the flame.
Now take the sweet potatoes out and sprinkle red chilli flakes on it.
Squeeze lemon on it and a bit of coriander chutney.
Garnish it with coriander chutney and tomato chutney.
You hassle-back sweet potato is ready to eat. Serve hot.