Baked Sweet Potatoes with Yogurt Dip

Ingredients

• 1 kg sweet potatoes (4 sweet potatoes)
• 2 tbsp olive oil
• Salt
• Pepper
• 0.25 bunch Parsley
• 0.5 bunch mint
• 50 g cashew nuts
• 2 Organic Limes
• 1 green pepperoni
• 10 g ginger (1 piece)
• 200 g yogurt (3.5% fat)
• 100 g Sour cream

Instructions

1. 1.

   Peel the sweet potatoes and cut them into about 1.5 cm thick slices. Spread on a baking sheet lined with parchment paper and brush with oil. Season with salt and pepper, then bake in a preheated oven at 200 °C (convection: 180 °C; gas: level 3) for about 25 minutes, turning once.

2. 2.

   While the potatoes roast, wash and dry the parsley and mint, shake off excess water, and finely chop the leaves. Toast the cashew nuts in a dry pan until fragrant, remove, roughly chop, and place in a bowl. Rinse the limes hot, dry them, zest finely, then squeeze out the juice. Wash the pepperoni, cut it lengthwise, deseed, and slice into thin rings. Peel and grate the ginger.

3. 3.

   Whisk the yogurt with the sour cream. Stir in the grated ginger and 1–2 tbsp lime juice, seasoning with salt and pepper to taste. Combine the parsley, mint, lime zest, remaining lime juice, nuts, and pepperoni. Season lightly again.

4. 4.

   Toss the baked sweet potatoes with the herb mixture and serve alongside the yogurt dip.