Tandoori Sweet Potatoes and Rice

• 1 cucumber, peeled, halved, seeded and sliced
• 1 cup plain nonfat yogurt
• 12 cup of fresh mint, chopped
• 1 teaspoon sugar
• 14 teaspoon ground pepper
• 1 cup plain nonfat yogurt
• 3 tablespoons lemon juice
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 1 tablespoon fresh grated ginger
• 4 teaspoons curry powder
• 12 teaspoon cayenne pepper
• 3 large sweet potatoes, peeled and cut into 1 inch thick slices
• 6 cups cooked brown basmati rice or 6 cups white basmati rice
• 2 tablespoons chopped fresh sage or 2 teaspoons dried sage

1. To make sauce, stir together cucumber, yogurt, mint, sugar and pepper.
2. Cover and refrigerate for a minimum of 3 hours or up to 24 hours.
3. To make Marinade, combine yogurt, lemon juice, olive oil, garlic, ginger, curry powder and cayenne.
4. Score the surface of each sweet potato in a criss cross pattern about 1/4 inch deep.
5. Add to marinade and toss to coat.
6. Let stand 30 minutes.
7. Pre-heat oven to 400 degrees.
8. Coat large baking dish with non-stick spray.
9. Reserving the marinade, arrange the sweet potato slices in a single layer in the pan.
10. Bake, brushing with reserved marinade every 15 minutes until tender, about 45 minutes.
11. To serve, toss the rice with the sage, then serve on the side, the sweet potato slices with cucumber sauce on top.

cucumber, nonfat yogurt, mint, sugar, ground pepper, nonfat yogurt, lemon juice, olive oil, garlic, ginger, curry powder, cayenne pepper, sweet potatoes, basmati rice, fresh sage

Taken from www.food.com/recipe/tandoori-sweet-potatoes-and-rice-266649 (may not work)