SWEET POTATOES WITH A SPICY LIME BUTTER
Description
This recipe is inspired by Ottolenghi - I spotted it in the Guardian Feast magazine . It looked so tempting - colourful and appetising.
As usual I took the inspiration, used what was in my fridge & larder. It did not disappoint.
The lime juice cuts through the sweetness of the potatoes & maple syrup, the chilli adds a kick, while the creamy bed it sits on is perfect mopped up with crispy naan or flat bread.
Options:
Sweet potatoes are quite filling, so if you want a lighter version, try spooning the butter over chunky grilled courgettes.
Use vegan butter, yoghurt and sour cream to make this a vegan dish
The spicy butter can be used to flavour corn on the cob too.
I used it to spruce up some left over rice which was delicious.
This is a perfect dish to make ahead too, make the three elements: the butter, yoghurt and sweet potatoes ahead. Before eating, heat the sweet potatoes through in a hot oven at 200c for 15 mins or so, then assemble your plate as per the instructions.
Don't be afraid to experiment!
Ingredients
For the butter
For the creamy bed
Instructions
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Heat butter, garlic & tomato paste till bubbling.Take off heat; add hot sauce, salt, maple syrup & lime juice, zest - whisk till smooth. Set aside.
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Boil sweet potatoes in salted water, for 4/5 mins till cooked but holding shaping. DrainHeat a griddle, add a little oil, char the potatoes with griddle marks on all sides. Set aside on kitchen paper.
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Make the yoghurt by mixing all the ingredients in a bowl.
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To assemble- spoon the yoghurt on a beautiful plate. Arrange the sweet potatoes on top. Heat the butter in the pan, Roll the sweet potatoes in it 2 or three at a time and lay them on the creamy bed you have prepared. Spoon a little more generously over the potatoes. Sprinkle with toasted sesame seeds.Serve with remaining butter in a small dish, a summery salad & slightly crispy naan bread or flat bread.
sweet potatoes, garlic yogurt, spicy lime butter
