Recipe

Jerk-spiced sweet potato with chive yoghurt

  • 30 mins cooking
  • Serves 8
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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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