Sweet potatoes are typically prepared like French fries: cut into sticks and baked or fried with spices. But today, I’m going to broaden your culinary horizons. Sweet potatoes will become more than just a side dish — a full-fledged appetizer.
New view on Sweet Potatoes
Sweet potatoes are baked in halves and carefully scored. This speeds up cooking, allows the spices and oil to penetrate better, and makes them look stunning on the plate. Add some Middle Eastern spices, and it becomes truly spectacular.
I love this recipe for its simplicity and unique taste. You can be sure, your guests will be captivated by this dish!
Ingredients
Instructions
- Sweet potatoes, 2 medium-sized
- Green onions, 20g
- Cilantro, 20g
- Olive oil, 30ml
- Lemon juice, 1 tbsp (1/4 lemon)
- Smoked paprika, 0.5 tsp (optional)
- Fresh garlic, 2 cloves
- Granulated garlic, 0.5 tsp (optional)
- Yogurt, 250ml
- Salt
- Chili flakes (optional)
- Preheat the oven to 220°C (428°F).
- Cut the sweet potatoes in half lengthwise, place them between two chopsticks, and score them crosswise. The chopsticks will prevent you from cutting all the way through. You can watch the process in the video.
- Brush the sweet potatoes with oil, and sprinkle with salt, granulated garlic, and smoked paprika. Bake for about 30 minutes.
- Mix the yogurt with minced garlic and salt.
- Finely chop the herbs.
- Spread the yogurt on a serving plate, sprinkle the herbs on top, and drizzle with olive oil and lemon juice. Place the sweet potato halves on top and sprinkle with chili flakes/sesame seeds/black cumin.
Recipe Upgrade (featured in the video)
- You can make green oil from the onions and cilantro and spread it over the yogurt instead of just chopped herbs.
- Blend the chopped green onions and cilantro with oil, lemon juice, and a pinch of salt until smooth.
- Green onions can be replaced with the green part of young garlic or chives.
- You can also add black (fermented) garlic to the yogurt.
