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Tandoori Sweet Potato Triangles with Minted Cashew 'Yoghurt'

Rebecca Weller - Vegan Sparkles
Prep Time 30 mins
Cook Time 40 mins
Total Time 1 hr 10 mins
Servings 6 -12


  • 1 large sweet potato peeled and sliced
  • 1/2 cup Tandoori paste
  • 1/2 cup raw cashews
  • 1/2 cup water
  • 1 tbsp fresh lemon juice
  • Dash of sea salt
  • Half a packet of filo pastry sheets note that the refrigerated kind is easier to work with than the pre-frozen sheets - usually located near the fresh noodles in the fridge section of the supermarket
  • Olive Oil spray
  • 3 tbsp chia seeds


  • In a food processor or high-speed blender, blend cashews, lemon, water and salt on high until smooth and creamy.
  • In a large, airtight container, combine Tandoori paste, cashew 'yoghurt' and sweet potato slices. Pop the lid on and give it a good shake until the marinade covers all the potato.
  • Place container in fridge overnight.
  • The next day/night, remove container from fridge and pre-heat oven to 180C.
  • Lay potato slices on a baking sheet and tray and pour marinade over the top. Bake until potato is soft.
  • Remove potato from oven, place in a bowl and mash with a fork, and allow to cool.
  • Allow 3 filo sheets per triangle/parcel and spray oil between each sheet before turning it over onto itself. Fill with a few spoonfuls of potato mixture (depending on how large you want them) and roll up into triangles or parcels.
  • Place parcels on a clean baking sheet and top each with a spray of oil and a sprinkle of chia seeds.
  • Bake until golden.
  • Serve with a fresh, crunchy salad and minty 'yoghurt' dressing.