Name: Sweet Potato Bolani with Garlic Yogurt Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Afghan
Ingredients: 1 pound sweet potatoes; ⅓ cup fresh cilantro, finely chopped; ⅓ cup whole scallions, finely chopped; 1 teaspoon salt; 2 tablespoons all-purpose flour; 2 tablespoons water; 6 10-inch square lavash flatbreads; ¼ cup olive oil (for frying); 1 cup full-fat plain yogurt (or plant-based yogurt if vegan); 2 cloves garlic, minced; Fresh cilantro for serving (optional)

Why You’ll Love This Recipe

Bolani are a fun, versatile way to enjoy sweet potatoes in a handheld form. The creamy garlic yogurt sauce complements the warm, spiced filling beautifully, while the lavash flatbreads crisp up perfectly in the pan. These are great for entertaining, weeknight dinners, or even meal prep they reheat wonderfully and can be enjoyed warm or at room temperature.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the bolani:

1 pound sweet potatoes
⅓ cup fresh cilantro, finely chopped
⅓ cup whole scallions, finely chopped
1 teaspoon salt
2 tablespoons all-purpose flour
2 tablespoons water
6 10-inch square lavash flatbreads
¼ cup olive oil (for frying)

For the garlic yogurt sauce:

1 cup full-fat plain yogurt (or plant-based yogurt if vegan)
2 cloves garlic, minced
Fresh cilantro for serving (optional)

Directions

Prepare the filling: Peel and boil or steam sweet potatoes until tender. Mash them in a bowl and mix with chopped cilantro, scallions, salt, flour, and water until smooth and spreadable.
Assemble the bolani: Lay a lavash flatbread on a clean surface. Spread a thin layer of sweet potato filling evenly over half the bread, leaving a small border around the edge. Fold the other half over and press edges lightly to seal. Repeat with remaining flatbreads.
Cook the bolani: Heat olive oil in a large skillet over medium heat. Cook each bolani for 3–4 minutes per side, until golden brown and crispy. Remove and drain on paper towels if desired.
Prepare the sauce: In a small bowl, mix yogurt with minced garlic. Add a pinch of salt if needed.
Serve: Slice bolani into wedges and serve warm with garlic yogurt sauce. Garnish with fresh cilantro if desired.

Servings and Timing

Serves: 4–6
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes

Variations

Add a pinch of cumin, smoked paprika, or chili flakes to the sweet potato filling for extra depth.
Swap sweet potatoes for butternut squash or pumpkin for a seasonal twist.
Use whole wheat or gluten-free flatbreads if desired.
Serve with tahini sauce or a drizzle of olive oil for an alternative dip.

Storage/Reheating

Store cooked bolani in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet or oven to maintain crispiness. The garlic yogurt sauce is best served fresh but can be stored separately in the fridge for up to 2 days.

FAQs

Can I make this recipe vegan?

Yes, use plant-based yogurt and olive oil.

Can I bake the bolani instead of frying?

Yes, brush with olive oil and bake at 400°F (200°C) for 8–10 minutes per side until golden.

Can I prepare the filling ahead of time?

Yes, sweet potato filling can be made 1–2 days ahead and stored in the fridge. Assemble bolani just before cooking.

Can I freeze these bolani?

Yes, assemble and freeze uncooked bolani on a baking sheet. Once frozen, store in a freezer bag. Cook from frozen, adding a few extra minutes to the cooking time.

Can I use other flatbreads?

Yes, tortilla or pita bread works, though lavash provides the traditional texture.

Conclusion

Sweet Potato Bolani with Garlic Yogurt Sauce is a delightful, comforting dish with crispy flatbread and a creamy, spiced filling. Perfect for snacks, appetizers, or a light meal, these bolani bring a touch of Afghan-inspired flavor to your table. Pair with garlicky yogurt sauce for the ultimate taste combination you’ll want to make these again and again.