ROASTED SWEET POTATOES WITH YOGURT AND POMEGRANATE SAUCE

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Ingredients

(4 servings)

2 sweet potatoes
3 tbsp olive oil
Salt, pepper and merken

For the sauce:

1 natural yogurt
2 oz pomegranate arils
2 tbsp coriander, minced
Juice of ½ lemon
1 tbsp mustard
Olive oil, salt and pepper to taste

Preparation

For the sauce: mix the yogurt, coriander, lemon juice and mustard in a bowl, stir well, and season to taste with salt, pepper and olive oil. Add about 1 oz of pomegranate and stir.

Slice the sweet potatoes into about 0.4-inch slices. Put in a bowl and mix with olive oil, salt, pepper and merken.

Put the sweet potatoes in an oven tray, taking care not to stack them. Bake at 390°F in a preheated oven for about 20 minutes or until brown and cooked (they feel soft when poked with a fork).

Take out of the oven and sprinkle the remaining pomegranate arils on top. Serve with the sauce.

*You can prepare the sauce 1 day before serving and keep it refrigerated.