Sweet Potato Jackets with Tahini Yoghurt
Crisp-skinned sweet potatoes filled with creamy tahini yoghurt and finished with aromatic curry leaves, chilli and coriander. Maple syrup and lemon give the filling a pleasant balance of sweetness and freshness.
Ingredients
- 5 g curry leaves fresh
- Small handful coriander finely chopped, to garnish
- 1 small garlic bulb
- 150 g Greek-style yoghurt
- ½ 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 200°C.
- 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 200°C, 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
Serving: 240 g | Calories: 285 kcal | Carbohydrates: 36 g | Protein: 7 g | Fat: 14 g | Saturated Fat: 3 g | Sodium: 190 mg | Sugar: 11 g