Oven Roasted Sweet Potatoes with a Beetroot Yoghurt Dip
For the dip:
Approx. 3-5 organic, cooked beetroots
2-3 cloves of garlic
Tub of low fat Greek yoghurt
Pinch of salt and pepper
Splash of olive oil
For the sweet potato chips:
2-3 large sweet potatoes
Fresh cumin seeds, crushed
Wash and peel the potatoes then cut into chips, as thick or thin as you prefer. Evenly coat the chips in olive oil, salt and pepper and place in the oven (gas mark 180c) for approximately 25-30 minutes. Ten mnutes before, sprinkle over a desired amount of the cumin seeds and chilli flakes before returning to the oven for the remainng time.
To make the dip, simply add all the ingredients into a blender and blend till smooth.
You can include more ingredients to the dip such as fresh lemon juice, honey, as well as fresh herbs such as dill or mint. However, I prefer to keep it simple with just the above ingredients due to the spicy cumin and chilli flakes coating the potato chips.