BAKED CUMIN SWEET POTATOES WITH YOGHURT AND MINT
Ingredients
- 1 sweet potato
- peeled and halved
- 1 tsp ground cumin
- 6 tbsp Greek-style yoghurt
- 4 fresh mint leaves
- finely sliced
- salt and freshly ground black pepper
Directions
- Preheat the oven to 220C/425F/Gas 7.
- Place the sweet potato halves in a pan of boiling salted water. Bring back to the boil
- reduce the heat and simmer for five minutes.
- Drain the sweet potato. Sprinkle each half with ground cumin
- then wrap each half in aluminium foil. Transfer directly to the oven shelf and roast for 12 minutes
- or until tender.
- Meanwhile
- mix together the yoghurt and the mint in a bowl and season generously.
- To serve
- open the sweet potato foil parcels and drizzle over the minted yoghurt.
