toodle.

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.

EasyVegetarianHealthyGluten FreeSweet Potato

Estimated Nutrition

Per Serving Total
Calories 242 kcals 242 kcals
Carbohydrates 34.5 grams 34.5 grams
Fat 8.8 grams 8.8 grams
Protein 8.1 grams 8.1 grams
Cook Time
17 mins
Produces
1 person
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Dairy
90
ml
Greek-Style Yoghurt
NutsSeeds
5
ml
Cumin
ground
4
leaf
Mint
freshly and finely sliced
1
pinch
Salt
to taste
1
pinch
Black Pepper
freshly ground, to taste
Vegetables
1
piece
Sweet Potato
halved and peeled

Steps

  • 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.