Another delicious way to enjoy the seasonal sweet potatoes; on a skewer, roasted or grilled! These make the perfect snack for guests or side dish for anything you like. We loved them dipped in a sundried tomato pesto dipping sauce.
Prep time 40 minutes
Cooking time 15 minutes
Serves 4
Ingredients
Directions
Ingredients
For the Sweet Potato Skewers:
4 small red skin sweet potatoes
30ml (2 Tbsp) olive oil
10ml (2 tsp) ground cumin
5ml (1 tsp) garlic powder
Zest of 1 lemon
Wooden skewers, soaked in water for 30 minutes
For the Dipping Sauce:
45ml (3 Tbsp) sundried tomato pesto
125ml (1/2 cup) plain double thick yoghurt
Zest and juice of 1 lemon
Salt and black pepper, to taste
Directions
For the Sweet Potato Skewers:
Soak 4 long wooden skewers on cold water overnight or at least 1 hour.
Pre heat the oven to 180°. Cut the sweet potatoes into 2-3cm blocks and skewer the sweet potato onto the wooden skewers.
Combine the olive oil with the cumin, garlic powder and lemon zest. Brush this oil mixture over the sweet potato skewers and bake in the oven for about 35-40 minutes or until cooked, baste and turn the skewers regularly while cooking.