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BAKED SWEET POTATOES WITH ATCHAR YOGHURT
Baked sweet potatoes with atchar yoghurt
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How to:

Make really crisp potato chips

Let raw potatoes stand in cold water for at least half an hour before frying to improve the crispness of French-fried or roast potatoes.



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Recipe by: Abigail Donnelly
Serves: 4
Allergens: Wheat free / Gluten free
Dietary considerations: Fat conscious
Category: Vegetarian
Ingredients:
4 orange sweet potatoes
Sea salt
Olive oil
2 T atchar
1 cup yoghurt
Cooking instructions:

Preheat the oven to 180°C. Wash large orange sweet potatoes and dry thoroughly. Rub with sea salt and olive oil, then bake for 30 minutes or until tender. Meanwhile, stir atchar into yoghurt. Pierce the hot potatoes and top with a dollop of the atchar yoghurt.


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conversion table

½ t = 2 ml
1 t = 5 ml
1 T = 15 ml
½ cup = 125 ml
1 cup = 250 ml

Fahrenheit - Celsius

Subtract 32, then multiply by 0.56

Celsius - Fahrenheit

Multiply by 1.8, then add 32




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