Baked sweet potatoes with herbs and yoghurt dip
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ingredients
3 pcs sweet potatoes (sweet potatoes) 1 tbsp olive oil salt, black pepper 2 cloves garlic herbs (rosemary, oregano, thyme, parsley)
Yoghurt dip
1 cup white yogurt salt, ground black pepper, turmeric, olive oil, parsley 1 clove garlic rosemary fresh
step
Baked sweet potatoes with herbs and yogurt dip. A delicious treat for dinner.
1.
Peel the sweet potatoes, cut into rounds about 3 cm thick and cut in half. Place in a bowl, drizzle with olive oil, salt and pepper, add crushed garlic, herbs and let stand.
2.
Line a baking tray with baking paper and place the seasoned sweet potatoes on it. Arrange them so that they are not on top of each other and each piece can be baked. Bake in a preheated oven at 200 °C for about 15 minutes.
3.
Meanwhile, prepare the dip. Put the yoghurt in a bowl and season with salt and pepper, add a pinch of turmeric, oil, the strained garlic and parsley and mix everything together.
4.
Serve the dip with the baked sweet potatoes, garnished with a sprig of fresh rosemary. Enjoy!
