Ingredients

• ½ sweet potato
• skin on
• cut into wedges
• 2 tbsp olive oil
• salt and freshly ground black pepper
• 1 tbsp soy sauce
• 1 tbsp ketchup
• 1 tsp Dijon mustard
• 1 tbsp olive oil
• 100g/3½oz minced beef
• 1 clove garlic
• chopped
• 1 tbsp chopped chives
• 2 tbsp chopped coriander
• 1 tbsp soy sauce
• 100g/3½oz yoghurt
• ½ clove garlic
• chopped
• handful of mint
• chopped
• salt and freshly ground black pepper

Directions

• Preheat the oven to 200C/400F/Gas 6.
• Place the sweet potato wedges on a baking tray and drizzle with the oil. Season with salt and freshly ground black pepper
• then place into the oven for 15 minutes.
• Remove from the oven and brush with the soy
• ketchup and mustard.
• Make the spiced beef. In a hot non-stick frying pan
• heat the oil
• then add the beef. Cook for 5 minutes until browned and completely cooked through.
• Add the garlic and cook for a further 2 minutes. Finish by stirring in the chives
• coriander and soy. Take off the heat.
• Make the yoghurt dip. In a bowl mix the yoghurt with the garlic and mint
• then season with salt and freshly ground black pepper.
• To serve
• place the sweet potato wedges on the plate and top with the spiced beef and a dollop of the yoghurt dip.