Oct 15, 2012
For someone who loves vegetables as much as I do, well, it's a constant endeavor to come up with new, creative ways to consume them. Not always easy: the vegetable palette might be large but, let's be honest, the things we consume the most can probably be narrowed down to 3-5 different vegs that are on constant rotation (at least in my household, I admit): i.e. potatoes, cauliflower (since I discovered how lovely it is when roasted), broccoli and aubergines for me. Means i have to be pretty creative in the preparation. Or, and sometimes that's the easier alternative, I just opt for a different vegetable. Like this dish: it's kind of a staple in our house for cauliflower. Roasted, dressed up with spiced yogurt and topped off with some herbs. Here, I made the same thing with sweet potatoes and added a handful of halved grapes for fun and fruitiness. There isn't always a need to invent the wheel; a tiny change of routine will do to perk things up.
BAKED SWEET POTATO WITH GRAPES
- 4 medium sized sweet potatoes, peeled
- 1 cup grapes, halved & deseeded
- 1 handful dried cranberries
- 1 handful cilantro leaves, coarsely chopped
- 1 cup plain greek yogurt
- 1 tbsp. ras el hanout (an arab spice mix with cumin and rose petals)
- 3 tbsp. olive oil
- 1 tsp. Maldon sea salt
- 1 garlic clove, minced
- 1 drizzle lemon juice
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Cut the potatoes into sixth lengthwise. Put them in a bowl, add the olive oil and a generous pinch of Maldon sea salt and toss to coat well. Spread evenly on the baking sheet.
- Bake in the oven for 30 to 35 minutes or until the sweet potato wedges are slightly golden and partially charred. Remove and let cool for a few minutes.
- Prepare the yogurt: sweat the ras el hanout spice mix in a frying pan for a minute or two, until a strong nutty flavor develops. Put aside and let cool.
- Combine the toasted ras el hanout with the yogurt, a generous pinch of salt, the minced garlic clove and a drizzle of lemon juice.
- Arrange the wedges on a large plate, drizzle the spiced yogurt in the middle and sprinkle with the grapes, cranberries and cilantro leaves.