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2011
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2010
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2009
Winner of Channel 4's 'Come Dine With Me' (West London) 'Bronze' winner in professionally judged 'AA Home Cooking Competition 2009' Appointed resident cookery columnist for Foodepedia

Japanese Rice Risotto with Miso, Lemongrass and Scallops

Japanese Rice Risotto with Miso, Lemongrass and Scallops

Seasonal Penne Mediterraneo

Seasonal Penne Mediterraneo

Persian Split Pea, Dried Lime and Lamb Stew

Persian Split Pea, Dried Lime and Lamb Stew

Tuesday, 14 September 2010

RECIPE: Roasted Sweet Potatoes With Yoghurt Dressing

Food doesn't need to be extravagant or intricate to taste great; sometimes the simplest of ingredients combined together can help give a dish that little extra 'oomph' to make it really special.

Sweet potatoes are one of my favourite root vegetables and I initially started eating them as part of a health kick and now I rarely ever eat normal potatoes at all. They are so much better for you than regular potatoes, lower in calories, starch, a low glycaemic index count and so versatile and flavoursome. You can steam them, fry them, sautee them, mash them and my favourite of all... roast them!

I regularly make wedges and serve them with my homemade burgers as well as pan-roasted salmon fillets with a wedge of lemon. Lately I have been thinking of different ways to serve them up and after serving them to guests at several recent dinner parties, they were such a success that I wanted to share this super-simple recipe with you so you can impress your friends with something easy that really takes very little effort.

Roasted Sweet Potatoes With Yoghurt Dressing

1/1.5kg Sweet potatoes (quantity is up to you, allow 2 per person)
Large tub of Greek Yoghurt ('Total' is my favourite brand)
Generous handful of chopped fresh flat leaf parsley
Small handful of of chopped fresh mint
Fresh pomegranate seeds
Maldon sea salt
Black pepper
Olive oil
Oven paper

Preheat your oven on 200 degrees (220 if not fan assisted) and line a large oven tray with your oven paper. Then peel all your potatoes and cut them into 1.5 inch slices (widthways). Once all peeled and sliced, drizzle them with olive oil and season well with lots of Maldon sea salt and some black pepper and mix well with your hands ensuring each piece is well oiled. Lay them all out onto one (or if need be, two) baking trays and bake in the oven for approximately 30 minutes or until nice and browned on the edges.

For the dressing:
- Add your chopped herbs and a generous seasoning of salt and pepper to your Greek Yoghurt and mix well.

Lay your sweet potato slices onto a nice platter, drizzle or dollop on your herb and yoghurt dressing generously over the sweet potatoes and then finally, top with the pomegranate seeds and a little extra chopped parsley if desired.

Its delicious, good for you and great for vegetarians or as a side dish to something meaty and delicious. A little taste of the middle east that is low on labour and high on flavour! Try it!

2 comments:

  1. Sweet potatoes are my top favourite too. This just looks very delicious. Thanks very much for sharing.

    ReplyDelete
  2. Hi Mary, a pleasure! Hope you are well my dear! x

    ReplyDelete