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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

Chimichurri

  • 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
  1. 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.
  2. Put onto an oven tray and roast 40-55 minutes or until they are tender all the way through to the centre.
  3. 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.
  4. Split the sweet potatoes down the centre with a sharp knife and ease open. Spoon in dollops of yoghurt and drizzle over the chimichurri.

Tips

    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.

In a hurry?

Here are two options to reduce the cooking times when cooking Sweet Potatoes - Split

Microwave & Oven method

  1. Preheat oven 230°C fan forced.
  2. Pierce the scrubbed sweet potatoes all over, at least 8 times with a fork. Rub the skins with olive oil and season well with salt and freshly ground black pepper.
  3. Put sweet potato evenly spaced around outer edge of the turntable (any small thin potatoes put into the centre). Microwave on High/100% for 12 minutes, turning the sweet potatoes over after 6 minutes.
  4. Transfer to a roasting pan, roast for 15 minutes until skin is crisp and centre tender.

Microwave Only method

  1. Pierce the scrubbed sweet potatoes all over, at least 8 times with a fork. Rub the skins with olive oil and season well with salt and freshly ground black pepper.
  2. Put sweet potato evenly spaced around outer edge of the turntable (any small thin potatoes put into the centre). Microwave on High/100% for 18-20 minutes, turning the sweet potatoes over every 5 minutes until tender when tested with a skewer (skin should not be wrinkled).
  3. Transfer to a plate, cover loosely with foil and stand 5 minutes.