Sweet Potato Jackets with Tahini Yoghurt
Ingredients
- 5 g curry leaves fresh
- Small handful coriander finely chopped, to garnish
- 1 small garlic bulb
- 150 g Greek-style yoghurt
- ยฝ lemon zest and juice
- 1 tablespoon maple syrup
- 2 medium sweet potatoes
- 3 tablespoons tahini
- Sea salt flakes and freshly ground black pepper to season
- 2 tablespoons olive oil plus 2 teaspoons
- Pinch chilli flakes
Instructions
- Preheat the air fryer to 200ยฐC.
- Pierce the sweet potatoes several times with a sharp knife, rub with 1 tablespoon olive oil and season with sea salt flakes and freshly ground black pepper.
- Drizzle 1 teaspoon olive oil over the garlic bulb, season and wrap in foil.
- Cook the garlic and sweet potatoes in the air fryer for 35 minutes.
- Remove the garlic and return the sweet potatoes to the air fryer for a further 15 minutes, or until a knife slides easily through the centre.
- Combine the yoghurt, tahini, lemon zest and juice and maple syrup in a small bowl.
- Squeeze the cooled roasted garlic cloves from their skins into the yoghurt mixture and stir well.
- Toss the curry leaves with the remaining 1 teaspoon olive oil and a pinch of sea salt flakes.
- Arrange the curry leaves on a small ovenproof plate and cook in the air fryer for 5 to 6 minutes at 200ยฐC, until crisp.
- Carefully remove the plate.
- Split the sweet potatoes and fluff the flesh with a fork.
- Spoon over the tahini yoghurt mixture and top with the crisp curry leaves, chilli flakes and chopped coriander.
Notes & Wine Advice
Serving Suggestions
Serve the sweet potato jackets immediately while the skins are hot and the curry leaves are still crisp. They work well as a Side Dish or a light lunch with a fresh green salad.Recipe Notes
Piercing the sweet potatoes allows steam to escape during cooking. Cooking time can vary with their size, so test the centre with a sharp knife. It should slide through easily when the potatoes are ready. Allow the roasted garlic to cool slightly before squeezing the soft cloves into the yoghurt mixture. Roasting mellows the garlic and gives the tahini yoghurt a sweeter, less pungent flavour.Variations
Adjust the chilli flakes according to taste. For a sharper yoghurt topping, add a little extra lemon juice. The maple syrup can also be reduced if you prefer a less sweet finish.Storage Advice
Store leftover sweet potatoes and tahini yoghurt separately in airtight containers in the refrigerator for up to 2 days. Reheat the potatoes in the Airfryer and add the chilled yoghurt topping immediately before serving.Wine Advice
A fresh Sauvignon Blanc complements the lemon, yoghurt and fresh coriander while providing enough acidity to balance the creamy tahini. A dry Riesling is another good match with the sweet potato, maple syrup and mild chilli.Nutrition values
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About Sweet Potato Jackets with Tahini Yoghurt
Sweet Potato Jackets with Tahini Yoghurt combine soft, naturally sweet potato with a creamy topping of Greek-style yoghurt, tahini, roasted garlic, lemon and maple syrup. Crisp curry leaves, chilli flakes and coriander finish the dish with contrasting texture and plenty of aromatic flavour.
Cooking Sweet Potatoes in the Air Fryer
Whole sweet potatoes work particularly well in the air fryer. The circulating hot air gradually crisps the skin while the flesh inside becomes soft enough to fluff with a fork.
Pierce each potato several times before cooking. A little olive oil rubbed over the outside encourages browning, while sea salt and black pepper season the skin as it cooks.
Roasting the Garlic
A whole small garlic bulb cooks alongside the potatoes during the first 35 minutes. Wrapping it in foil protects it from the direct heat while allowing the cloves inside to soften.
Once roasted, garlic loses much of its raw sharpness and develops a softer, slightly sweet character. Squeeze the cooked cloves directly from their skins and stir them into the yoghurt mixture.
Making the Tahini Yoghurt
Greek-style yoghurt and tahini create a thick, creamy topping. Tahini contributes the distinctive flavour of sesame, while lemon zest and juice provide enough acidity to keep the mixture fresh.
A tablespoon of maple syrup introduces gentle sweetness. This works especially well because it echoes the natural sweetness of the potato without turning the topping into a sweet sauce.
Crisping the Curry Leaves
Fresh curry leaves are tossed with a small amount of olive oil and sea salt before returning to the hot air fryer. Five to six minutes is enough to make them crisp and aromatic.
Keep an eye on them during this stage because delicate leaves can change from crisp to overly dark quickly. Add them only when serving so they retain their texture.
Finishing the Sweet Potato Jackets
Once the potatoes are tender, split them lengthways and gently fluff the flesh with a fork. This creates a lighter interior and provides plenty of surface for the creamy tahini yoghurt.
Spoon the topping generously over the potatoes, then scatter over the crisp curry leaves, chilli flakes and finely chopped coriander. The combination provides creamy, crisp, sweet, tangy and mildly spicy elements in each serving.
Serving Ideas
These stuffed sweet potatoes can be served as a substantial Vegetables dish alongside a fresh salad. They also work well with grilled vegetables or other small dishes for a shared meal.
For a lighter portion, half a stuffed sweet potato per person is sufficient. For a more substantial meal, increase the quantity of sweet potatoes while keeping the topping generous.
Preparing Ahead
The tahini yoghurt can be prepared several hours in advance and kept refrigerated. The roasted garlic can also be incorporated ahead of time, allowing its flavour to develop throughout the mixture.
The sweet potatoes themselves are best cooked shortly before serving. The curry leaves should always be crisped at the last moment because they soften once they sit against the moist yoghurt.
Storage and Reheating
Keep leftover cooked sweet potatoes separately from the yoghurt topping. Refrigerate both promptly in covered containers.
Reheat the potatoes in the air fryer until thoroughly hot, then add the cold tahini yoghurt, fresh coriander and newly crisped curry leaves. This gives leftovers a much better contrast of temperatures and textures than reheating the assembled dish.
Sweet Potato Jackets with Tahini Yoghurt turn a simple vegetable into a colourful and satisfying dish. Creamy sesame yoghurt, mellow roasted garlic, lemon, maple syrup and crisp curry leaves create layers of flavour while the air fryer produces beautifully tender sweet potatoes with lightly crisp skins.