Thursday, December 11, 2014

Baked sweet potatoes with "yoghurt" dip

Hi there. This time I have made some very very easy baked sweet potatoes with a soy yoghurt dip. Even if you don't make the yoghurt dip, try the sweet potatoes. They are really amazing for dinner with a side salad or leftovers from lunch :) They are the best to be eaten right after baking, otherwise they become too soft. I love them, and I hope you will too :):)

What will you need:

"Yoghurt" dip:
- 250 grams fermented soya yoghurt (I used brand  Soyananda)
- 3 tbsp freshly squeezed lemon juice
- 1 tbsp fresh coriander, finely chopped
- 1 clove of garlic, pressed through a garlic press
- cayenne pepper, according to taste
- salt, if needed

Mix all ingredients in a smaller mixing bowl. Refrigerate :) easy, isn't it? :) 

Baked sweet potatoes:
- 2 bigger sweet potatoes
- 1 tbsp olive oil
- 1/2 tbsp fresh thyme
- 1/2 tbsp fresh marjoram
- salt, according to taste
- 1/2 Provence herb mix
  1. Preheat the oven to 220° Celsius 
  2. Wash and cut the sweet potatoes to wedges 
  3. Put the wedges to a bigger mixing bowl, add the oil and massage it to the potatoes with your hands, so it is evenly distributed.
  4. Add the herbs and the salt, mix well.
  5. Line your baking dish with parchment paper and lay the sweet potatoes on it. Make sure that they don't overlap.
  6. Bake on 220° for 23 minutes. Lower the heat to 200° and bake for 5 more minutes.

Enjoy :)

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