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SWEET POTATOES WITH A SPICY LIME BUTTER

Cook Time 60 mins
Total Time 1 hr
Cuisine:
Courses: ,
Difficulty: Intermediate
Servings: 4
Best Season: Suitable throughout the year
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
  • 2 medium sweet potatoes (peeled cut into half lenghtwise, then half again, then through the middle to get 8 pcs from each)
  • 4 tbsp rapeseed or sunflower oil to fry the sweet potatoes
    • For the butter
  • 100 g butter
  • 2 large cloves of garlic (minced)
  • 1 tbsp tomato paste
  • 1/2 tsp cinnamon powder
  • 1 tsp chilli sauce (i used siracha)
  • 1 tbsp maple syrup or honey
  • 1/2 tsp salt
  • 1/2 lime (juice & zest)
    • For the creamy bed
  • 125 g or 1/4 carton of plain yoghurt ((use vegan version if you prefer)
  • 150 ml sour cream
  • 2 clove garlic (grated)
  • 1 tbsp tahini
  • 1 tbsp chives (finely chopped)
  • 1/2 lime (juice & zest)
  • 1 tsp sesame seeds (to garnish)
Instructions
  1. 1
    Heat butter, garlic & tomato paste till bubbling.
    Take off heat; add hot sauce, salt, maple syrup & lime juice, zest - whisk till smooth. Set aside.
     
     
  2. 2
  3. 3
  4. 4
    Boil sweet potatoes in salted water, for 4/5 mins till cooked but holding shaping. Drain
    Heat a griddle, add a little oil, char the potatoes with griddle marks on all sides. Set aside on kitchen paper.
     
  5. 5
    Make the yoghurt by mixing all the ingredients in a bowl.
     
  6. 6
    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.
  7. 7
Keywords: sweet potatoes, garlic yogurt, spicy lime butter
Read it online: https://sherrys-kitchen-table.co.uk/recipe/sweet-potatoes-with-a-spicy-lime-butter/