Wednesday, 18 May 2011

Cumin and Chilli Sweet Potato with Tzatziki

My mum is crazy about making this; over the 5 days I was home for Easter she cooked it twice, and I can’t say I blame her. It is wonderfully simple to prepare and makes the perfect light supper or side dish. Mum makes hers with butternut squash but I got a bit carried away at the fruit and veg stall on campus and bought some massive sweet potatoes and used these instead. I'm pleased to say they have pretty much the same effect. The measurements are a guide only. If you like your chilli, add some more, and the same goes for the other ingredients too. To be honest, I don’t think you can ever use too much cumin, garlic or olive oil!! Serve with a large dollop of homemade tzatziki and salad leaves if you wish.

Serves 2
Two large sweet potatoes, peeled and cut into 1cm thick slices (or peel, deseeded and cut into slices one butternut squash)
1 tbsp ground cumin
1 tbsp chilli flakes
2 tbsp olive oil
1 garlic clove, peeled and crushed
1. Preheat the oven to 220C, put the sweet potato into a baking tray, sprinkle over the cumin, chilli and garlic, and drizzle with olive oil.
2. Bake in the oven for about 20 minutes (20-25 for butternut squash), turning over once halfway through.

Culinary Know How: FRESHER
Budget: UNDER £2
Kitchen Requirements: GARLIC CRUSHER, BAKING TRAY.

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