Under 45 minutes
Serves 4-6
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Ingredients:
- Salt and milled pepper
- 2 large (about 800g) sweet potatoes, cubed and washed
- 2 tsp (10ml) olive oil
- 2 tsp (10ml) mayonnaise
- 2 Tbsp (30ml) low-fat yoghurt
- ½ punnet (5g) parsley, chopped + extra for serving
- 1 spring onion, chopped
- Sliced red onion, for serving (optional)
Method:
- Preheat oven to 180°C.
- Season sweet potato and drizzle with oil.
- Arrange on a baking tray and roast for 25-30 minutes and allow to cool.
- Toss mayo and yoghurt together and stir in parsley and spring onion.
- Stir through sweet potato and scatter over red onion.
- Serve with extra parsley.