Name: Sweet Potato Rounds with Tahini Yoghurt Dip
Ingredients: 2 sweet potatoes (cut into 1 cm rounds); 2 teaspoons olive oil; ½ teaspoon sweet paprika; ¼ teaspoon garlic powder; ¼ teaspoon onion powder; ¼ teaspoon cumin; 1 teaspoon dried oregano; 1 teaspoon salt; a pinch of ground black pepper; 1 garlic clove (grated); 2 tablespoons lemon juice; ½ teaspoon sea salt flakes; 2 heaped tablespoons Greek yoghurt; 2 heaped tablespoons tahini; pomegranate seeds; fresh mint; fresh coriander; toasted almond slivers; toasted sesame seeds

Sweet Potato Rounds with Tahini Yoghurt Dip

Caramelised sweet potato rounds roasted in warming spices, layered over creamy tahini yoghurt and finished with fresh herbs and pops of pomegranate. This is the kind of dish that works just as well as a shared mezze plate or as a light lunch.

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Servings: 4 servings

Course: Dinner, Lunch, Sides

Ingredients Method

Ingredients

2 sweet potatoes cut into 1 cm rounds
2 teaspoons olive oil

Spice Mix

½ teaspoon sweet paprika
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon cumin
1 teaspoon dried oregano
1 teaspoon salt
a pinch of ground black pepper

Tahini Yoghurt Dip

1 garlic clove grated
2 tablespoons lemon juice
½ teaspoon sea salt flakes
2 heaped tablespoons Greek yoghurt
2 heaped tablespoons tahini

To finish

pomegranate seeds
fresh mint
fresh coriander
toasted almond slivers
toasted sesame seeds

Method

Preheat your oven to 200°C fan and line a baking tray with baking paper.
Mix all the spices together in a large bowl with the olive oil. Toss the sweet potato rounds and lay them in a single layer on the tray.
Bake for 50 minutes, turning halfway through, until tender and deeply caramelised.
While the sweet potatoes are roasting, combine all the tahini yoghurt dip ingredients in a bowl and whisk until smooth and creamy.
To serve, spread a generous layer of the tahini yoghurt dip onto a serving plate, reserving some for drizzling. Arrange the sweet potato rounds on top, spoon over the remaining dip and finish with pomegranate seeds, fresh herbs, toasted almonds and sesame seeds.