Sweet potatoes "from the hot tin" with garlic dip

AUTHOR
Andrew Gay
DIFFICULTY
very easy
RATING
3.4 27
COOK TIME
25 mins
TOTAL TIME
25 mins

Ingredients

Servings: 4
  • 1.2 kg Sweet potatoes
  • 7 TABLESPOONS Olive oil
  • 7-10 Tbsp salt, pepper
  • 2 Garlic cloves
  • 4 TABLESPOONS Lemon juice
  • 4 TABLESPOONS Almonds (with skin)
  • 4 Stem/s Coriander
  • 200 g Greek cream yoghurt

Directions

  1. 1

    Wash the sweet potatoes, cut them into slices about 1 cm thick and place them on an oiled baking tray. Sprinkle with 2 tablespoons of oil and season with salt. Grill under the hot oven grill on the second rail from above for about 20 minutes, turning once.

  2. 2

    Peel garlic and chop finely. Mix with lemon juice, 1⁄2 tsp salt and pepper. Fold in 5 tablespoons of oil. Chop the almonds coarsely. Wash coriander, shake dry. Chop leaves and stems finely.

  3. 3

    Arrange sweet potatoes with yoghurt, almonds, coriander and lemon oil.

Nutrition Facts

KCAL
630 kcal
CARBS
75 g
FATS
30 g
PROTEINS
10 g