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SWEET POTATOES WITH CORIANDER YOGHURT

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This is a delicious combination of hot SWEET POTATOES with an ice-cold coriander yoghurt. You might have to double the recipe as these are sure to be very popular.

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SERVES 6

6 medium sweet potatoes, scrubbed and washed

2 Tbsp extra virgin olive oil

2 Tbsp smoked paprika

2 Tbsp garlic salt

FOR THE CORIANDER YOGHURT

1 clove garlic, mashed

¼ cup chopped fresh coriander

1 Tbsp lemon juice

Zest of 1 lemon

1 cup full-fat plain yoghurt

Sea salt and freshly ground black pepper to season

  1.  Rub each sweet potato with a little oil, paprika and garlic salt, then wrap in a double layer of foil.

  2.  Place the sweet potatoes directly on the hot coals and cook for about 30 minutes, turning a few times until cooked through when pierced.

  3.  While the sweet potatoes are on the coals, place all the sauce ingredients, except for the yoghurt and seasoning, in a food processor and pulse until pureed.

  4.  Mix the puree with the yoghurt and season with salt and ground black pepper. Refrigerate.

  5.  Remove the potatoes from the braai and brush off any ash.

  6.  Remove the potatoes from the foil, split them open and top with a spoonful of yoghurt. Garnish with fresh coriander.