Ingredients
- 20ml olive or canola oil
- 60ml lemon juice
- 30ml water
- 20ml finely grated fresh ginger
- 1 small chilli, seeded and chopped (optional)
- 1 clove of garlic, crushed
- 2 onions, cut into wedges
- 6-8 small sweet potatoes, in the skin
- black pepper to taste
- 180ml plain smooth low-fat cottage cheese
- Handful fresh coriander leaves
Method
Preheat the oven to 180C.
Mix oil, lemon juice, water, ginger, chilli and garlic in a large bowl.
Add onions and sweet potatoes and toss to coat the veggies. Season with pepper.
Place in an oven dish, with all the liquid and seasonings.
Roast for 45 minutes or until the sweet potatoes are soft.
Stir onions with the pan juices into the cottage cheese.
Cut a deep slit into each sweet potato and fill with about 2 tbsp (30ml) of the mixture and garnish with fresh coriander.
Serve with grilled or roasted fish, chicken or pork and fill your plate with any green veggies or a green salad.
Tip:
Cut the sweet potatoes into wedges and coat in oil mixture. Roast for just 30 minutes and serve with the sauce as a dip.
Cooking from the Heart