I recall the amazing char-grilled smell of shakar kandi, Sweet Potato Chaat, almost as fondly as I recall its flavor. As a child, I remember how vendors would approach my gate pushing their rustic old-world wooden carts outfitted with big griddles and fueled by burning coals, ready to provide my brother, sister and myself with this most delicious after school snack. The sweet potatoes were cooked until sugary and tender over hot coals and then were cut into cubes, fried, and tossed with spices like chaat masala, lime juice, cumin and salt. Sweet, sour, salty and savory, growing up in India was truly a feast for my senses. Though traditionally a street food, these potatoes make a welcome, exotic addition to any holiday or autumn table. Or, for fun, serve as a passed hors d’oeuvres in little paper cones.