
Preheat oven to 220˚C.
Wash and dry the sweet potatoes.
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.
Mix the garlic, butter, olive oil, lemon juice and rind, herbs and seasoning well.
Spoon half over the sweet potatoes, cover in foil and roast for 30 minutes.
Remove the foil, baste again with the rest of the butter and roast uncovered for another 20 minutes or until they are cooked through.
Mix the yoghurt and spring onion, season well with salt and pepper and serve a dollop on each sweet potato.
Ingredients
Directions
Preheat oven to 220˚C.
Wash and dry the sweet potatoes.
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.
Mix the garlic, butter, olive oil, lemon juice and rind, herbs and seasoning well.
Spoon half over the sweet potatoes, cover in foil and roast for 30 minutes.
Remove the foil, baste again with the rest of the butter and roast uncovered for another 20 minutes or until they are cooked through.
Mix the yoghurt and spring onion, season well with salt and pepper and serve a dollop on each sweet potato.