Baked Sweet Potatoes with Sun-dried Tomato & Garlic Yoghurt Recipes

Baked Sweet Potatoes with Sun-dried Tomato & Garlic Yoghurt

Featured Sacla' Products
Sun-Dried Tomato & Garlic Sauce Vine Ripened Tomato & Chilli Sauce Oven Roasted Tomato & Rocket Stir Through Spicy Roasted Pepper sauce 

NB not all our products are suitable for vegetarians.

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Baked Sweet Potatoes with Sun-dried Tomato & Garlic Yoghurt
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Cooking Time: 30 - 45 mins
Serves: 4   PersonPersonPersonPerson

Sun-Dried Tomato & Garlic SauceVine Ripened Tomato & Chilli SauceOven Roasted Tomato & Rocket Stir ThroughSpicy Roasted Pepper sauce
Ingredients

4 large sweet potatoes, scrubbed
250g Greek yoghurt
190g jar Sacla' Sun-Dried Tomato & Garlic Stir Through or Fresh Spicy Roasted Pepper Intense Sauce
a few coriander leaves, roughly snipped, to garnish

Instructions

Preheat the oven to 200°C, 400°F, Gas Mark 6.

Place the sweet potatoes on a baking tray and bake on the middle shelf of the oven for about 35 minutes or until tender when pierced with a small fine skewer.

Remove the potatoes from the oven and halve. Spoon over the yoghurt, then the Sun-dried tomato and garlic stir through sauce and scatter over the coriander. Buonissimo. Works just as well with any of the Sacla' stir through sauces.

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