Sweet potatoes with yogurt & coriander-chilli sauce

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November 5, 2016 by dgarnett2013

Sweet potatoes with yogurt & coriander-chilli sauce: Simple by Diana Henry


Serves 6 as a side dish

For the sweet potatoes: 

  • 1kg sweet potatoes, scrubbed really well and cut into thick wedges
  • 4 tabs olive oil
  • ½ tab honey
  • juice of 1 lime
  • salt and pepper
  • 250g Greek yogurt
  • extra virgin olive oil


For the sauce: 

  • 2 garlic cloves, chopped
  • 2 green chillies, deseeded and chopped
  • 20g blanched almonds
  • leaves from 1 medium bunch of coriander
  • 5 tabs extra virgin olive oil
  • juice of 1 lime
  • 1 tab white balsamic vinegar


Preheat the oven to 180℃.

Put the sweet potatoes into a roasting tin.

Mix together the regular olive oil, honey, lime juice and seasoning and toss with the potato wedges. Cook for 30 – 35 minutes, until tender.

Put everything for the sauce into a food processor and pulse-blend, to form a rough puree.

Put the potatoes into a warm serving dish. Spoon the herb sauce and some of the yogurt over the wedges, drizzle with extra virgin olive oil and serve with the rest of the yogurt.

Made on bonfire night.

bonfirenight2015 bonfirenight20162


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