Sweet Potatoes

Roasted with a Greek twist

Ingredients

  • 1 kilo of sweet potatoes
  • 1 clove of garlic
  • 4 tbsp of veg oil
  • 200g block of feta (or salad) cheese
  • 3 tsp dried oregano or thyme
  • 2 tbsp of plain yogurt – Greek if available
  • ½ tsp chilli flakes (optional)
  • Salt and pepper

Method

Preheat the oven to 220C/ GM7.

Peel and slice sweet potatoes into thick wedges. Crush the garlic clove with the back of a knife and mince it finely. Pop in a bowl with the oil, mix and then toss the potatoes through the oil to coat. Lay wedges onto a foil covered baking tray – spaced out. Season well with salt and pepper. Roast for 20 minutes.

Unwrap the cheese, drizzle with a little oil and loosely wrap in foil. Turn over the wedges and add the wrapped cheese to the oven. Cook for another 10 to 12 minutes until the wedges are starting to brown on the edges and are tender.

Put the warmed cheese in a bowl, add the yogurt and herbs. Mix well.

Place wedges on a plate and dollop over the cheese mix. Scatter with chilli flakes if liked.