- 2
Ingredients
- 2 medium (or 4 - 6 PC Mini) sweet potatoes
- 4 teaspoons olive oil (divided)
- 1/3 cup Greek yogurt
- 1 teaspoon curry powder or ras al hanout or other spice blend of choice
- 2 scallions thinly sliced
- 1 tablespoon fresh parsley, chopped
- 1/2 lime, juiced and zested)
- Maldon salt and freshly ground pepper
Preparation
Step 1
Preheat oven to 350ºF. Line a baking sheet with aluminum foil.
Scrub the potatoes, dry them and pierce all over with a fork. Place them on the foil-lined baking sheet and rub them with 3 teaspoons olive oil and salt. Bake for 45 minutes - 1 hour, (25 - 30 minutes for minis) or until tender when pierced with a fork. Remove from the oven and allow to cool for 5 - 10 minutes.
Meanwhile, in a small saute pan over medium-high heat, warm the remaining olive oil and stir in the curry powder. Cook until toasted and fragrant, about 30-45 seconds and remove from heat.
In a medium bowl, stir together yogurt, toasted curry powder and lime zest. Set aside.
After potatoes are cool enough to handle, make a slit in potato lengthwise and push open. Dollop with curry yogurt mixture, then sprinkle with scallions and parsley. Season with salt and pepper to taste and garnish with a squeeze of lime juice.