Yoghurt And Cumin Sweet-Potato Wedges In Banana Leaves

Ideas
8 servings Prep: 45 mins, Cooking: 40 mins
Rate this recipe
Dairy

By Food24 November 03 2009
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (10)

350.00 g yoghurt — natural
50.00 ml fresh chillies — 573
5.00 ml cumin — ground
25.00 ml chilli jam — or honey
5.00 ml coriander — ground
6.00 garlic — cloves, sliced
40.00 ml fresh ginger — chopped
25.00 ml fresh mint — chopped
500.00 g sweet potatoes
80.00 g peanuts — toasted, chopped
Tap for ingredients
Tap for ingredients

Method:

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.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.