For 2 servings
200 ml GAZİ stirred natural yogurt, lactose free 3 sweet potatoes 1 tbsp curry powder 1 tbsp pimenton powder (smoked paprika) cayenne pepper 1 package pomegranate seeds (1 pomegranate) sea salt, pepper 5 stalks mint, roughly chopped zest of 1 organic lemon 1 generous splash of lemon juice olive oil
1. Preheat the oven to 200°C. Clean and wash the sweet potatoes well, leave the skin on and cut into slices just under 1 cm thick. Place the slices on a baking sheet lined or coated with baking paper.
2. Sprinkle curry powder, pimenton and cayenne over the sweet potato, drizzle with plenty of olive oil, season with salt and pepper and put in the oven for about 20 minutes.
3. In the meantime, add the yoghurt to a bowl, add a dash of olive oil, the lemon zest, the lemon juice and stir well. Season with salt and pepper.
4. Remove the finished sweet potato slices from the oven and arrange on a plate. Put the yoghurt sauce on the slices and garnish with the pomegranate seeds and extra mint.
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