Oven Roasted Sweet Potatoes With A Beetroot Yoghurt Dip
- 5 beetroots organic, cooked
- 3 cloves garlic
- low fat greek yoghurt Tub of
- 1 pinch salt and pepper
- olive oil Splash of
- 3 sweet potatoes large
- olive oil
- salt
- pepper
- cumin seeds Fresh, crushed
- chilli flakes
- Wash and peel the potatoes then cut into chips, as thick or thin as you prefer. Evenly coat the chips in olive oil, salt and pepper and place in the oven (gas mark 180c) for approximately 25-30 minutes. Ten mnutes before, sprinkle over a desired amount of the cumin seeds and chilli flakes before returning to the oven for the remainng time.
- To make the dip, simply add all the ingredients into a blender and blend till smooth.
beetroots, garlic, greek yoghurt, salt, olive oil, sweet potatoes, olive oil, salt, pepper, cumin seeds, chilli flakes
Taken from www.yummly.com/recipe/Oven-Roasted-Sweet-Potatoes-with-a-Beetroot-Yoghurt-Dip-1667095 (may not work)