Charred sweet potatoes with tahini yogurt

• Serves 6
• 10 mins to prepare and 50 mins to cook
• 502 calories/serving
• Healthy
• Vegetarian
• Gluten-free

Ingredients

• 6 large sweet potatoes
• olive oil, for brushing and drizzling
• 2 tbsp tahini
• 250g Greek-style yogurt
• 15g fresh cut basil, finely chopped
• 15g fresh dill, finely chopped
• 1 garlic clove, crushed
• 50g pine nuts,
• pinch of crushed chillies

Directions

1. Heat the barbecue. Brush each potato with a little olive oil, then wrap in foil and cook on the barbecue for 30-40 mins or until the flesh is tender.
2. Alternatively, preheat the oven to gas 4, 180°C, fan 160°C, and bake the potatoes for 45-50 mins.
3. Meanwhile, mix the tahini, yogurt, garlic, and most of the herbs in a bowl.
4. Toast the pine nuts in a frying pan over medium heat for 2-3 mins until golden, shaking the pan regularly.
5. Remove from the pan and set aside.
6. Cut a slit lengthways into the sweet potatoes and pinch each end to create a cavity.
7. Add a dollop of tahini yogurt.
8. Sprinkle over the pine nuts, crushed chillies, remaining herbs, some seasoning, and a drizzle of oil to serve.

Tip: Are you short on time? Microwave the potatoes, pierced with a fork, for 8 minutes on high, or until just soft. Cover tightly with foil and cook for 15 minutes, rotating once.