Charred Sweet Potatoes with Tahini Yogurt Recipe

These herby sweet potatoes are the perfect veggie addition to a barbecue. Topped with creamy garlic, tahini and herb yogurt and crunchy pine nuts, they can be served as a vegetarian main or as a hearty side dish.

Serves 6 - 10 mins to prepare and 50 mins to cook - 502 calories / serving

6 large sweet potatoes
olive oil, for brushing and drizzling
2 tbsp tahini
250g Greek-style yogurt
1 garlic clove, crushed
15g fresh dill, finely chopped
15g fresh cut basil, finely chopped
50g pine nuts
pinch of crushed chillies

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Heat the barbecue. Brush each potato with a little olive oil, then wrap in foil and cook on the barbecue for 30-40 mins or until the flesh is tender. Alternatively, preheat the oven to
 gas 4, 180°C, fan 160°C and bake
 the potatoes for 45-50 mins.

Meanwhile, mix the tahini, yogurt, garlic and most of the herbs in a bowl. Toast the pine nuts in a frying pan over a medium heat for 2-3 mins until golden, shaking the pan regularly. Remove from the pan and set aside.

Cut a slit length-ways into the sweet potatoes and pinch each end to create a cavity. Add a dollop of tahini yogurt. Sprinkle over the pine nuts, crushed chilies, remaining herbs, some seasoning and a drizzle of oil to serve.

Tip: Short on time? Prick the potatoes with a fork and microwave on high for 8 mins until just tender. Cover with foil and barbecue for 15 mins, turning once.

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