Baked sweet potato
Sweet potatoes can be baked in their skins, speared with a skewer, then eaten with fat-free natural yogurt, chopped chillies and coriander. Or they can be cut into wedges and then dusted with aromatic spices, as in the recipe below
- 1 x 170g sweet potato
- 1 level tbsp fat-free natural yogurt
- Juice of ½ lemon
- 1 garlic clove, crushed
- ½ tsp ground coriander
- ½ tsp ground cumin
- Good pinch of chilli powder
- Pinch of turmeric
- Low-calorie cooking spray
- Coarsely ground sea salt
- 1 tbsp chopped fresh coriander
Preheat your oven to 200°C/180°C fan/gas 6. Peel the potato and cut lengthways into 6-8 wedges. Mix the yogurt, lemon juice, garlic and ground spices to a smooth paste and brush over the sweet potato wedges.
Spray a roasting pan lightly with low-calorie cooking spray and place the coated sweet potato wedges in the pan.
Bake in the oven for 30-45 minutes, until crisp and golden outside and tender inside. Grind some sea salt over the top and serve sprinkled with the coriander. Alternatively, grill them in a ridged grill pan.