A few simple spices and toppings takes these roasted sweet potatoes to the next level. Not a fan of sweet potatoes? This dish is a winner with any type of potato.
Sweet potatoes are a great source of vitamin A — which gives them their signature bright orange colour. This is really important for your vision and a healthy immune system. Plus they’re rich in other antioxidants, like vitamin C, which help protect against chronic diseases. And make sure to keep the skin on to get the most out of eating sweet potatoes. The skin is really rich in fibre — something most of us don’t get enough of.
2 large sweet potatoes
1 TBSP olive oil
1 TBSP garam masala
1 TBSP curry powder
1 tsp turmeric
2 TBSP Greek yoghurt
Wedge of lemon
½ tsp sumac
Handful pomegranate seeds
Handful flaked almonds (roasted)
Handful fresh coriander
Preheat oven to 180°C.
Wash the sweet potatoes and pat dry. Chop into into wedges (keep the skin on).
Add the olive oil to a bowl and mix in the spices.
Place the wedges on a tray and coat in the oil and spice mix.
Place in oven and after 15 minutes shuffle the wedges around. Place back in oven for a further 15-20 minutes.
Combine the yoghurt with the sumac and lemon juice.
Add your sweet potatoes to a serving dish and top with the yoghurt, flaked almonds, fresh coriander and pomegranate.