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Roasted sweet potatoes with chilli and seeds

Name: Roasted sweet potatoes with chilli and seeds
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 2 sweet potatoes; 2/3 cup (165ml) sunflower oil; 1 tbs each white and black sesame seeds; 1 tsp each fennel and coriander seeds; 1 tbs pumpkin seeds (pepitas); 2 tsp salt flakes; 1 tsp dried chilli flakes; 1 cup (250ml) natural yoghurt; Juice of 1 lemon

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Cheat's roasted sweet potatoes with chilli and seeds

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by Matt Wilkinson

Chef and author

Feb 18, 2016

For the busy cook, microwaving is the best way to get ahead. Chef Matt Wilkinson's roasted sweet potatoes are the perfect combination of sweet, savory and spicy.

2 sweet potatoes
2/3 cup (165ml) sunflower oil
1 tbs each white and black sesame seeds
1 tsp each fennel and coriander seeds
1 tbs pumpkin seeds (pepitas)
2 tsp salt flakes
1 tsp dried chilli flakes
1 cup (250ml) natural yoghurt
Juice of 1 lemon

Method

1.

Place sweet potato in a microwave-safe dish and microwave on high, turning halfway, for 6 minutes or until cooked through. If still firm, continue cooking for 1 minute intervals until just cooked. Cut lengthways into eighths. Heat oil in a frypan over high heat. In batches, fry, turning halfway, for 10-12 minutes until crisp. Remove and drain on paper towel.
2.

Meanwhile, toast sesame seeds in a dry frypan over medium-low heat, tossing frequently, for 3-4 minutes until white seeds are golden. Add remaining seeds and toast for 1-2 minutes until fragrant. Using a mortar and pestle, crush salt and chilli flakes. Combine with toasted seeds and roughly crush.
3.

Combine the yoghurt and lemon in a bowl. Set aside.
4.

Toss the sweet potato with seeds. Serve with lemon yoghurt.