Sweet Potato with Lime Chutni and Sour Cream
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This dish tastes so great. The tangy, spicy and sweet lime chutni and the cool sour creaminess of the sour cream adds so many dimensions to the simple baked sweet potato. A dish you will make again and again as it is and with variations. Try this with beetroot as well or top with rocket leaves and even some cooked puy lentils for a more complex dish.
Tangy Lime Chutni
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Ingredients
  • 2 small-medium sweet potatoes, scrubbed and washed but skin left on, sliced into 2cm rounds
  • Olive oil
  • 1 pot of The Spice Tailor Lime Chutni
  • 3-4 tbsp sour cream
  • Handful of roughly chopped coriander
  • Seasoning to taste
Method
  1. Preheat the oven to 200°C. Place the potatoes on a baking tray, drizzle with a little olive oil and season lightly. Bake until just soft, around 20 minutes or grill for 10 minutes, turning halfway.
  2. Meanwhile, blend the lime chutni with 1 tbsp water until smooth. If you don’t have a blender, chop up the lime pieces very finely and stir in the water.
  3. Serve the cooked potatoes on a platter or plate, spoon the sour cream in generous lines over the rounds and then do the same with the lime chutni. Sprinkle over the fresh coriander, add a twist or two of black pepper and serve hot.
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