Yoghurt And Cumin Sweet-Potato Wedges In Banana Leaves

Recipe from: 9/1/2005 12:00:00 AM

Ingredients 10
Servings 8
Time 45

Ingredients

  • 350
    g
    natural yoghurt
  • 50
    ml
    olive oil
  • 5
    ml
    ground cumin
  • 25
    ml
    sweet-chilli jam (or honey)
  • 5
    ml
    ground coriander
  • 6
    cloves garlic, sliced
  • 40
    ml
    freshly chopped ginger
  • 25
    ml
    freshly chopped mint
  • 500
    g
    medium-sized purple-skinned sweet potatoes
  • 80
    g
    toasted peanuts, chopped
 

Method

40
 
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 30 minutes.

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.

 

Read more on: dairy
 

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