Split, stuff and share! Try our sweet potatoes split – with yogurt and chimichurri.

Sweet Potato

Split with Yoghurt and Chimichurri

PREP TIME
10MINS

COOK TIME
55MINS

SERVES
4-5

INGREDIENTS

  • 1kg packet sweet potato, unpeeled
  • 1 tbs olive oil
  • ¾ cup thick greek-style yoghurt

CHIMICHURRI

  • ¼ cup red wine vinegar
  • ¼ tsp caster sugar
  • 1 long red chilli, deseeded, finely chopped
  • 1 long green chilli, deseeded, finely chopped
  • 1 garlic clove, crushed
  • 1 cup continental parsley leaves, chopped
  • ½ cup coriander leaves, chopped
  • 1 tbs thyme leaves
  • 100ml olive oil

METHOD

1. Preheat oven 200°C fan forced. Scrub the sweet potatoes under water with a clean brush. Pat dry. Pierce them all over, at least 8 times with a fork. Rub the skins all over with oil and season well with salt and freshly ground black pepper.

2. Put onto an oven tray and roast 40-55 minutes or until they are tender all the way through to the centre.

3. Meanwhile for the chimichurri, combine the vinegar, sugar, chilli and garlic in a bowl, season and mix until well combined. Stir in the herbs. Add the olive oil in a slow steady stream, mixing until sauce is well combined.

4. Split the sweet potatoes down the centre with a sharp knife and ease open. Spoon in dollops of yoghurt and drizzle over the chimichurri.

Tips

If you are using low fat yoghurt and it’s a bit runny, spoon it into a sieve and place over a bowl. Cover and refrigerate 1 hour. The excess water will drain from the yoghurt leaving you a thicker consistency.

If you like heat from the chilli, leave the seeds in the red chilli.

Recipes