Name: Jerk-spiced sweet potato with chive yoghurt
Cook time: 30 min
Total time: 30 min
Yield: 8
Ingredients: Jerk-spiced sweet potato with chive yogurt; 1.5 kilogram kumara; 2 clove garlic, crushed; 1 teaspoon chilli flakes; 1 teaspoon dried thyme leaves; 1/2 teaspoon allspice; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 2 teaspoon sea salt flakes; 3 tablespoon olive oil; 1 cup (280g) greek-style yoghurt; 2 tablespoon coarsely chopped fresh chives, plus 2 teaspoons extra, for sprinkling

Ingredients

Jerk-spiced sweet potato with chive yogurt

1.5 kilogram kumara

2 clove garlic, crushed

1 teaspoon chilli flakes

1 teaspoon dried thyme leaves

1/2 teaspoon allspice

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

2 teaspoon sea salt flakes

3 tablespoon olive oil

1 cup (280g) greek-style yoghurt

2 tablespoon coarsely chopped fresh chives, plus 2 teaspoons extra, for sprinkling

Method

Jerk-spiced sweet potato with chive yogurt

1.Preheat oven to 220°C. Line two large oven trays with baking paper.

2.Cut unpeeled kumara lengthways into thin wedges. In a large bowl, combine with garlic, chilli, thyme, spices, salt and 2 tbsp oil. Place kumara on trays in single layer.

3.Roast kumara about 30 minutes or until browned and cooked through.

4.To make chive yoghurt, combine yoghurt with chives in a small bowl.

5.Place kumara on a serving platter. Drizzle with remaining oil and sprinkle with chives. Serve with yoghurt.

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