Tandoori Spiced Sweet Potatoes |
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Prep Time: 5 Minutes Cook Time: 40 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This recipe is from Sharwoods, it can be served hot or cold as an alternative to potato salad. Please note Zaar doesn't understand tandoori simmer sauce so I had to use the term paste instead. Ingredients:
700 g sweet potatoes, cut into wedges (skin on) |
2 red onions, peeled & quartered |
1 tablespoon oil |
1 (430 g) jar tandoori paste (makhani, simmer sauce) |
4 tablespoons greek yogurt or 4 tablespoons cream |
2 tablespoons fresh mint, chopped |
salt & pepper |
Directions:
1. Toss the potatoes & onions in oil & roast in a very hot oven (200.C) for 30-35mins until crisp & golden.
2. Pour simmer sauce into a pan, haet for 5 mins and swirl in yoghurt & mint.
3. Transfer vegetables into a serving dish and season well with salt & pepper.
4. Pour over the hot sauce.
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