Baked Cumin Sweet Potatoes with Yoghurt and Mint

Tender boiled and roasted sweet potatoes seasoned with cumin, served with a refreshing minted Greek-style yoghurt dressing.

Easy Vegetarian Healthy Gluten Free Sweet Potato

Estimated Nutrition

Calories

242

kcal / serving

242 kcal total

Carbs

34.5g

per serving

34.5 g total

Fat

8.8g

per serving

8.8 g total

Protein

8.1g

per serving

8.1 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Greek-Style Yoghurt

NutsSeeds

Cumin

ground

leaf

Mint

freshly and finely sliced

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

Vegetables

piece

Sweet Potato

halved and peeled

Method

Preheat the oven to 220°C.

Simmer the sweet potato halves in boiling salted water for 5 minutes.

Drain the potatoes and sprinkle with ground cumin.

Wrap each half in aluminium foil and roast for 12 minutes until tender.

Mix the yoghurt and mint in a bowl and season with salt and pepper.

Open the foil parcels and drizzle the potato with the minted yoghurt.