This makes a great BBQ side or a simple light meal, served alongside a green salad.
Serves 4-6
Oven 200c fan
Ingredients:
4 x small sweet potatoes, peeled & chopped in 1cm chunks
250g Greek Yoghurt
60g mixed chopped fresh herbs (basil, chives, parsley etc)
1 x lemon (juice)
To garnish: toasted chopped hazelnuts (or seeds), fresh sliced red chilli, honey, mint leaves
Steps:
1. Line a baking tray with greaseproof paper, add the sweet potato cubes, drizzle with olive or rapeseed oil & salt/pepper, mix together & roast for 35-45 mins until crispy.
2. Put the yoghurt & herbs in a food processor with the lemon juice & blitz until smooth, then spread over the base of a serving plate, add the sweet potato & then the toppings
