The natural sweetness of the sweet potatoes is even more delicious when roasted in buttery oil. Paired with a creamy sauce, pickled onions and fresh mint – this easy side dish is sure to impress.
Ingredients
Pickled onions
- 1 small red onion (finely sliced)
- ½ cup water
- ½ cup apple cider vinegar
- 2 tsp sugar
- 1 tsp salt
Butter roasted sweet potatoes
- 6-8 small orange sweet potatoes (cut into bite-size)
- 25g butter (melted)
- 1 Tbsp olive oil
- Salt and pepper
Yoghurt tahini sauce
- ¼ cup Greek yoghurt
- 2 Tbsp tahini
- 1 small garlic clove (crushed)
- ½ lemon (juice)
- Pinch of salt
To serve
- ¼ cup fresh mint (roughly chopped)
Method
- Preheat oven to 220 degrees celsius fan bake.
- Prepare the pickled onions. Start by adding the sliced onion into a glass jar. In a small saucepan, add the water, vinegar, sugar and salt; then bring to a boil. Pour the boiling vinegar mixture over the onions, allow them ‘pickle’ for at least an hour.
- Place the sweet potatoes into a pot with boiling water and add a teaspoon of salt. Boil for about 7 minutes, or until the sweet potatoes are about half cooked and the outside is soft and fluffy. Once cooked, drain using a colander until all the water has been removed.
- Pop the sweet potatoes back into the pot and give it a good shake and bash, roughing up the outside.
- Place the sweet potatoes and potato ‘bits’ from the pot onto a baking tray, pour over the melted butter and olive oil, season generously with salt and pepper. Roast for 35 minutes or until they are golden and crispy.
- Meanwhile, prepare the yoghurt tahini sauce, add all the ingredients into a small bowl and mix well until smooth and creamy.
- Time to plate up. Start by grabbing a large plate or platter, then add the crispy sweet potatoes, top with dollops of the yoghurt tahini sauce, a few pickled onions and some fresh mint.
