This comforting recipe by top foodie Mira Manek is just the ticket on cold winter’s evenings. Plus it’s made with the superspice turmeric, commonly found in Indian cooking and which is thought to ease arthritis, and possess anti-cancer properties.
Mira Manek says: ‘Turmeric has such a vibrant, warm and earthy colour, and it’s so full of every kind of goodness that I add it to everything. This recipe combines turmeric along with a spoonful of tandoori spice, which you’ll find in most supermarkets. You should find it in the closest supermarket.
‘If you don’t have the tandoori mix, the sweet potato is delicious paired with the turmeric and paprika – with a little red chilli if you fancy a kick!’
Serves 4 as a side dish
2 sweet potatoes, around 300g in total
1 tsp tandoori sauce
2 tbsp yoghurt
1 tbsp rapeseed or olive oil
¼ tsp turmeric
½ tsp salt
¼ tsp paprika
1 Preheat the oven on 180°C/160°C fan/gas mark 4. Start by thoroughly washing the sweet potatoes as you’ll be grilling them with the skin.
2 Now thinly slice the sweet potatoes – you can also do slightly larger chunks – it simply takes a little more time to cook. Place them in a mixing bowl and leave on the side.
3 In a small bowl, mix the tandoori sauce and yoghurt and add this along with the rest of the ingredients into the mixing bowl with the sweet potato slices.
4 Spread out on a baking tray and place in the oven for 30-45 mins, until cooked through.
5 Once they are cooked, place under the grill for around 10 mins so they become brown and slightly crispy.
Learn more about all the amazing things spices can do for your body in the December/January issue of healthy – out now!