- Sweet Potatoes With Red Onion & Greek Yogurt.jpg (51.64 KiB) Viewed 510 times
Preparation time: 10 minutes
Cooking time: 30 minutes
Serves: 6
No nutritional information available.
Ingredients
- 4 large sweet potatoes (approximately 1.2kg)
- 5 tbsp olive oil
- 2 red onions, sliced
- 3 garlic cloves, finely sliced
- Salt and black pepper
- 150g full fat Greek yogurt
- Generous drizzle of pomegranate molasses
- Big handful of flat leaf parsley leaves, chopped
Method
1. Preheat oven to 220°C/Fan 200°C/Gas Mark 7.
2. Peel the sweet potatoes and cut into large chunks, each roughly 2½ - 3cm. Scatter over a large baking tray or roasting tin, drizzle with 2 tbsp olive oil and toss to coat. Roast for about 30 minutes, or until soft and starting to brown - toss halfway through cooking, to ensure all sides are cooked.
3. Meanwhile, tip the red onions into a large, deep frying pan with the remaining 3 tbsp of oil and cook over a low heat for 15 - 20 minutes, or until softened and lightly browned, adding the sliced garlic halfway through. Stir often, so they cook evenly.
4. Arrange the cooked sweet potatoes on a flat serving dish, season with salt and pepper, scatter over the cooked red onions, then spoon over the yogurt, drizzle with the pomegranate molasses and sprinkle with plenty of chopped parsley.
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