Ingredients

• dash olive oil
• ½ onion
• chopped
• 1 clove garlic
• chopped
• 1 sweet potato
• cut into cubes
• ½ tsp cumin seeds
• ½ tsp paprika
• pinch chilli flakes
• salt and freshly ground black pepper
• 2 tbsp fresh coriander
• chopped
• 1 tbsp clear honey
• dash balsamic vinegar
• 125ml/4fl oz Greek yoghurt
• 2 tbsp fresh mint
• chopped
• 2 tsp honey
• salt and freshly ground black pepper

Directions

• For the sweet potatoes
• heat the olive oil in a frying pan and sauté the onion until softened. Add the garlic and fry for one minute
• then stir in the sweet potato and spices. Season to taste with salt and freshly ground black pepper and fry for 6-8 minutes
• or until the sweet potatoes are golden-brown.
• Add the coriander
• honey and balsamic vinegar and cook for 2-3 minutes
• stirring continuously.
• For the dressing
• mix all the dressing ingredients together and season to taste with salt and freshly ground black pepper.
• To serve
• pile the potatoes into a serving bowl and drizzle over the dressing.