1. Mix the yoghurt, olive oil, cumin, jam
or honey, coriander, garlic, ginger and
mint. Season to taste.
2. Wash the sweet potatoes well and cut
into chunky wedges. Pour the marinade
over the potatoes and set aside for
3. Use banana leaves or foil for wrapping
the wedges. If you are using banana
leaves, blanch them in boiling water to
soften. Make a double layer in the middle
of the leaf or foil. Spoon pieces of sweet
potato and some of the marinade onto
the leaves or foil, then fold the edges in to
form a pouch. Secure with kebab sticks.
4. Cook on the side of the braai grid for
about 30 minutes until tender. Serve hot,
sprinkled with peanuts and extra mint.