I was given the book Simple by Diana Henry by Martha for Xmas. I think it is going to be a really well used book. We had this recipe last night as a side dish but to be honest it would be pretty nice as a main dish alongside some salad.
This might be a response to the onslaught of eating and drinking over the holidays (45 covers in 3 days!) or because of my new cholesterol lowering campaign for 2017. However I think it is mainly because most of the recipes in the book do what it says on the cover, they are 'Simple' to execute but still have something interesting going on. In this case it is the coriander and yoghurt dressing that deliver,. Give it a whirl, you wont regret it.
Happy new year!
INGREDIENTS
·
2tbs plus 4tbs extra-virgin olive oil, plus
more for serving
·
½ tablespoon honey
·
Juice of 2 limes
·
Kosher salt, to taste
·
Black pepper, to taste
·
1kg sweet potatoes, scrubbed and cut into
1-inch wedges
·
½ bunch coriander, leaves only (1/2
ounce)
·
2 green chillies, seeded and chopped
·
2 garlic cloves, grated on a Microplane
or minced
·
2 tablespoons sliced blanched almonds
·
1 tablespoon white wine vinegar
·
Greek yogurt
METHOD
1. Heat
the oven to 350 degrees.
2. In
a large bowl, combine 2tbs oil, the honey, juice from 1 lime, a large pinch of
salt and pepper to taste, and toss with potato wedges. Spread in an even layer
on a baking sheet, bake until tender and lightly browned in spots, 40 to 50
minutes. Sprinkle with additional salt to taste.
3. Meanwhile,
in a food processor, pulse to combine 4tbs oil, the coriander, chillies,
garlic, almonds, juice from remaining lime, vinegar and a large pinch of salt,
until it forms a chunky purée. Taste and add more salt if needed.
4. Spoon
the sauce over the potatoes, dollop with some yogurt, drizzle with oil, and
serve with any remaining yogurt on the side.
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