Baked Sweet Potatoes with Yogurt Dip
Healthy, because
Even smarter
The sweet potato, also known as batata, can convince both with its bright orange colour and its inner values. Anthocyanins and carotenoids offer the body's cells protection against oxidative stress, inhibit inflammation and can prevent premature ageing processes. Blood pressure and stress levels remain at a healthy level due to the balancing potassium.
You would prefer a vegan version of the baked batata, wouldn't you? No problem, because only the yoghurt dip has to be replaced. Why not try a delicious cashew sauce like this recipe.
Ingredients
- Ingredients
- 36 ozs Sweet potato
- 2 Tbsps olive oil
- salt
- freshly ground peppers
- ½ handful parsley
- ½ handful mint
- 3 Tbsps Cashews
- 2 organic Limes
- 1 green Pepperoncini
- ½ inch ginger
- 7 ozs Yogurt (0.1% fat)
- 3 ½ ozs Sour cream
Preparation steps
Line baking sheet with parchment paper.
Peel sweet potatoes and cut into 1/2 inch thick slices. Arrange on a baking sheet and brush with oil. Season with freshly ground salt and pepper and bake in a preheated oven at 400°F for about 25 minutes, turning over in the middle of baking.
Rinse parsley and mint, shake dry and chop leaves. Toast nuts in a dry pan until fragrant, remove from pan and chop coarsely. Place in a bowl. Rinse lime in hot water, grate zest and squeeze juice. Rinse and dry pepperoncini, halve lengthwise, remove seeds and ribs and cut into thin rings. Peel ginger and grate finely.
Whisk yogurt with sour cream, add ginger and 1-2 tablespoons of lime juice, season with salt and pepper. Add parsley, mint, lime zest, remaining lime juice, nuts and pepperoncini. Season with salt and pepper to taste.
Combine sweet potatoes with herb mixture. Arrange on plates and serve with yogurt dip.
