Sweet potatoes - split with yoghurt and chimichurri
4 - 5 persons
- 1kg packet sweet potato, unpeeled
- 1 tbs olive oil
- ¾ cup thick greek-style yoghurt
- ¼ cup red wine vinegar
- ¼ tsp caster sugar
- 1 long red chilli, deseeded, finely chopped
- 1 long green chilli, deseeded, finely chopped
- 1 garlic clove, crushed
- 1 cup continental parsley leaves, chopped
- 1/2 cup coriander leaves, chopped
- 1 tbs thyme leaves
- 100ml olive oil
- Preheat oven 200°C fan forced. Scrub the sweet potatoes under water with a clean brush. Pat dry. Pierce them all over, at least 8 times with a fork. Rub the skins all over with oil and season well with salt and freshly ground black pepper.
- Put onto an oven tray and roast 40-55 minutes or until they are tender all the way through to the centre.
- Meanwhile for the chimichurri, combine the vinegar, sugar, chilli and garlic in a bowl, season and mix until well combined. Stir in the herbs. Add the olive oil in a slow steady stream, mixing until sauce is well combined.
- Split the sweet potatoes down the centre with a sharp knife and ease open. Spoon in dollops of yoghurt and drizzle over the chimichurri.
In a hurry? Replace steps 1 & 2 with one of our quick cook methods
If you are using low fat yoghurt and it’s a bit runny, spoon it into a sieve and place over a bowl. Cover and refrigerate 1 hour. The excess water will drain from the yoghurt leaving you a thicker consistency.
If you like heat from the chilli, leave the seeds in the red chilli.