Baked Sweet Potato with Cucumber Dill Sauce
1 hr
Sweet potato and potato bake in foil until soft inside, then get cut open and browned with paprika. A cold yogurt sauce with cucumber, dill and capers goes on top.
Ingredients
2 servings
Vegetables
Sweet potato(large)1 pcs
Potato2 pcs
Paprika1 tsp
Olive oil1 tbsp
Salt0.5 tsp
Sauce
Greek yogurt250 g
Cucumber(finely chopped)1 pcs
Red onion(finely chopped)0.5 pcs
Dill(chopped)20 g
Capers(chopped)1 tbsp
Salt1 pinch
Instructions
1
Prick the sweet potato and potatoes with a fork and wrap each in foil.
2
Cook at 200 °C (392 °F) for 35 minutes — they should be soft inside.
3
Unwrap, cut in half, season with salt and paprika and drizzle with oil.
4
Return them cut side up to the basket and brown for 10 minutes at 190 °C (374 °F).
5
For the sauce mix the yogurt with the cucumber, red onion, dill and capers and season with salt.
6
Mash the flesh with a fork right on the plate and serve under the sauce.