Ingredients
4 sweet potatoes, scrubbed
6 cloves garlic, crushed
3 tbsp butter
¼ cup Greenleaf Extra Virgin Olive Oil
Juice and finely grated rind of a lemon
Handful parsley and rosemary, finely chopped
Salt and freshly milled pepper
For serving
½ cup double cream yoghurt
2 stalks spring onion, finely chopped
Salt and pepper
Directions
1
Preheat oven to 220˚C.
2
Wash and dry the sweet potatoes.
3
Using two wooden spoons as a safety measure cut 3 mm thick slices into the sweet potatoes all the way from the one end to the other making sure you don’t cut through the bottom, so it all stays together.
4
Mix the garlic, butter, olive oil, lemon juice and rind, herbs and seasoning well.
5
Spoon half over the sweet potatoes, cover in foil and roast for 30 minutes.
6
Remove the foil, baste again with the rest of the butter and roast uncovered for another 20 minutes or until they are cooked through.
7
Mix the yoghurt and spring onion, season well with salt and pepper and serve a dollop on each sweet potato.
Ingredients
Ingredients
4 sweet potatoes, scrubbed
6 cloves garlic, crushed
3 tbsp butter
¼ cup Greenleaf Extra Virgin Olive Oil
Juice and finely grated rind of a lemon
Handful parsley and rosemary, finely chopped
Salt and freshly milled pepper
For serving
½ cup double cream yoghurt
2 stalks spring onion, finely chopped
Salt and pepper
