Smashed Sweet Potato Dip with Yoghurt & Crispy Onion
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Smashed Sweet Potato Dip with Yoghurt & Crispy Onion
Recipe by Courtney Roulston
Dietaries: Vegetarian, gluten free, meat free
Serves: 4 as a side
Prep Time: 10 minutes
Cooking Time: 20 minutes
Ingredients
2 medium sweet potatoes, peeled, sliced into chunks
Sea salt to taste
1/3 cup (80ml) extra virgin olive oil
2 shallots (French shallots) peeled, thinly sliced
1 clove garlic, finely chopped
1 teaspoon dried chilli flakes
1 teaspoon sesame seeds, toasted
1 cup Greek full fat yoghurt
1 lime
¼ cup coriander leaves to garnish
METHOD
Place the sweet potato into a pot and cover with cold water and a pinch of salt. Bring up to a simmer for 12 minutes, or until soft enough to smash. Drain the potatoes and set aside.
Meanwhile heat the oil in a small frying pan and gently cook the onions until golden and crispy. Remove the onions with a slotted spoon and drain on kitchen paper. Keep the remaining oil on a low heat and add in the garlic and dried chilli to infuse for 1 minute then remove from the heat and stir in the sesame seeds.
Use a fork to gently smash the sweet potatoes. Mix the zest of the lime into the yoghurt then mix half the yoghurt into the sweet potatoes.
Roughly spread the sweet potato mixture onto a serving platter, making a few holes with the back of a spoon then add the remaining yoghurt into the holes. Squeeze a little lime juice into the chilli oil mixture then spoon over the sweet potato mixture. Scatter with fried onions and coriander leaves before serving.
