Rosemary Sweet Potato Roasties
This 30 minute recipe is a delicious alternative to the classic roasted potatoes. Tossed in rosemary, garlic and sea salt then baked to perfection, these sweet potatoes are packed with mediterranean flavours. Served on a lemony and herby greek yoghurt and topped with a dusting of paprika, these are a crowd pleaser.
Substitutes:
- No sweet potatoes? Use potatoes instead.
- No rosemary? Try with thyme instead.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Servings: 2
Ingredients:
2 Sweet potatoes
2 tbsp Olive oil
3 sprigs Rosemary
Salt & pepper
For the yoghurt dip:
5 tbsp Greek yoghurt
1 Lemon (zested and juiced )
10 g Parsley (chopped )
1 Garlic clove (grated)
a pinch of Smoked paprika
Recipe:
- Preheat the oven to 200C/180c fan/6 gas mark. Scrub clean the sweet potatoes and cut into chunks.
- Place the sweet potatoes on a large lined baking tray, drizzle with olive oil and season with rosemary, salt and pepper. Mix well until the sweet potatoes are well coated and spread them onto one layer in the tray.
- Roast for 15 minutes. After 15 minutes, finish on the grill for 4-5 minutes. The roasties would be tender on the inside and crispy on the outside.
- While the sweet potatoes are cooking, prepare the yoghurt dip. In a mixing bowl, add the yoghurt, parsley, lemon zest and lemon juice together. Mix until combined and season to taste with black pepper. Spread the yoghurt onto a serving plate and top with the sweet potato roasties. Finish with fresh parsley if you have and a dusting of smoked paprika. Tuck in!
How to store
Store separately in airtight containers, in the fridge for up to 3 days.
