OVEN-BAKED SWEET POTATO CHIPS WITH MINT YOGHURT
2 large sweet potatoessea saltfreshly ground black pepper1 teaspoon sweet smoked paprikaolive oil
1 cup Greek Yogurt 2 tbsp ready made mint sauce from a jar1 tbsp chopped fresh coriander2 tsp caster sugar Pinch of ground tumeric
Preheat the oven to 200ºC.
Cut each sweet potato in half lengthways, then cut each half in half lengthways, and then each piece in half again so you end up with 8 wedges, then add to a large mixing bowl.
Sprinkle over salt, pepper and paprika.
Drizzle over 2 tablespoons olive oil, then toss everything together to coat.
Spread out into a single layer on baking tray.
Bake in the hot oven for 35 to 40 minutes, or until golden and cooked through.
While sweet potatoes are in the oven prepare the mint yogurt sauce.
Put yogurt, mint sauce, coriander, caster sugar and tumeric in food blender.
Whiz up until well combined
Drizzle over sweet potato wedges before serving.
RECIPE AND PHOTO: Louise Venter
