Description
This is really all about the dip, with the roasted sweet potatoes—as delicious as they were—being the side thing!
Ingredients
- 3 whole Large Sweet Potatoes
- 2 dashes Olive Oil
- Salt And Pepper, to taste
- Crushed Cumin Seeds, To Taste
- Chili Flakes (to Taste)
- FOR THE DIP:
- 100 grams Low Fat Greek Yoghurt
- 5 whole Organic, Cooked Beetroots
- 2 cloves Garlic
- 1 dash Olive Oil
- 1 pinch Salt And Pepper
Preparation
Wash and peel the potatoes then cut into chips, as thick or thin as you prefer. Evenly coat the chips in olive oil, salt and pepper and place in the oven at 180ºF (350ºF) for approximately 25–30 minutes. Ten mnutes before they are done, sprinkle over a desired amount of the cumin seeds and chilli flakes before returning to the oven for the remaining time. Serve with the dip.
To make the dip, simply add all the ingredients into a blender and blend until smooth. You can include more ingredients in the dip, such as fresh lemon juice, honey, as well as fresh herbs such as dill or mint. However, I prefer to keep it simple with just the listed ingredients due to the spicy cumin and chilli flakes coating the potato chips.
