Sweet potatoes remind me of my ‘student days’, where eating curried sweet potato soup was a staple. I wanted to pay homage to this humble vegetable. I’m a huge fan of texture and the lentils provide just that, in a delicious yet gentle manner. All complimented with the creaminess of the yoghurt to round everything off, allowing you to experience a flavour sensation.
Katlego’s Masala Sweet Potato
Katlego’s Masala Sweet Potato
with minted yoghurt, lentils & lime
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 45 minutes
Ingredients:
- Fresh Mint
- Garlic Clove
- Garlic Cloves
- Green Leaves
- Lentils
- Lime
- Limes
- Medium Curry Powder
- Pecan Nuts
- Pickled Jalapeño Relish
- Pickling Liquid
- Plain Yoghurt
- Red Onion
- Red Onions
- Sweet Potato
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Tinfoil
SASSY SWEET POTATO
Preheat the oven to 200°C. In a small bowl combine 10ml of oil with ¾ of the curry powder, mixing until fully combined. Rub the sweet potato halves with the curried oil and season to taste. Wrap them in tinfoil flat side down and place on a roasting tray. Roast in the hot oven for 30-35 minutes until cooked through and soft. You can check if they’re cooked by sticking a knife into the potato through the foil – if it comes out easily you know it’s done!
PICKLE AND CRISP
In a bowl, add the finely sliced onion and pickling liquid. Season to taste, mix well to combine, and set aside to pickle. On a second roasting tray, place the drained lentils, a drizzle of oil, the remaining curry powder, and garlic clove. Season, toss together, and spread out in a single layer. Roast in the hot oven for 15-20 minutes until the lentils are crispy and the garlic is soft. On completion, squeeze the garlic out of its skin, roughly mince the flesh, and set aside for step 4.
TOASTY PECANS
Place the pecan nuts in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
BRING THE FRESHNESS
Drain the pickling liquid from the onions into a bowl. Toss ½ of the chopped mint through the drained red onions. Place the rinsed green leaves in a salad bowl, add ¾ of the toasted pecan nuts, and toss with the reserved pickling liquid to taste. In a separate bowl, mix the plain yogurt with the lime zest and roasted minced garlic. Season to taste and set aside for serving.
FINAL TOUCHES
Once the potato halves are cooked, gently unwrap them, discard the foil, and thickly slice to get them ready for serving. Be careful as they will be hot!
FEAST FIT FOR ROYALTY
To plate up this gorgeous feast, make a bed of the crispy lentils and spread over the curried sweet potato slices. Top with generous dollops of the zesty garlic yoghurt and jalapeño relish. Garnish with the remaining chopped mint and pecan nuts. Serve with the fresh salad, pickled red onions, and a lime wedge. Hop on the bus to flavour-town, Chef!
Medium Curry Powder - 30ml
Sweet Potato - 250g
Red Onion - 1
Pickling Liquid - 50ml
Lentils - 120g
Garlic Clove - 1
Pecan Nuts - 20g
Fresh Mint - 4g
Green Leaves - 30g
Plain Yoghurt - 65ml
Lime - 1
Pickled Jalapeño Relish - 20ml
SASSY SWEET POTATO
Preheat the oven to 200°C. In a small bowl combine 20ml of oil with ¾ of the curry powder, mixing until fully combined. Rub the sweet potato halves with the curried oil and season to taste. Wrap them in tinfoil flat side down and place on a roasting tray. Roast in the hot oven for 30-35 minutes until cooked through and soft. You can check if they’re cooked by sticking a knife into the potato through the foil – if it comes out easily you know it’s done!
PICKLE AND CRISP
In a bowl, add the finely sliced onion and pickling liquid. Season to taste, mix well to combine, and set aside to pickle. On a second roasting tray, place the drained lentils, a drizzle of oil, the remaining curry powder, and garlic cloves. Season, toss together, and spread out in a single layer. Roast in the hot oven for 15-20 minutes until the lentils are crispy and the garlic is soft. On completion, squeeze the garlic out of its skin, roughly mince the flesh, and set aside for step 4.
TOASTY PECANS
Place the pecan nuts in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
BRING THE FRESHNESS
Drain the pickling liquid from the onions into a bowl. Toss ½ of the chopped mint through the drained red onions. Place the rinsed green leaves in a salad bowl, add ¾ of the toasted pecan nuts, and toss with the reserved pickling liquid to taste. In a separate bowl, mix the plain yogurt with the lime zest and roasted minced garlic. Season to taste and set aside for serving.
FINAL TOUCHES
Once the potato halves are cooked, gently unwrap them, discard the foil, and thickly slice to get them ready for serving. Be careful as they will be hot!
FEAST FIT FOR ROYALTY
To plate up this gorgeous feast, make a bed of the crispy lentils and spread over the curried sweet potato slices. Top with generous dollops of the zesty garlic yoghurt and jalapeño relish. Garnish with the remaining chopped mint and pecan nuts. Serve with the fresh salad, pickled red onions, and a lime wedge. Hop on the bus to flavour-town, Chef!
Medium Curry Powder - 60ml
Sweet Potato - 500g
Red Onion - 1
Pickling Liquid - 105ml
Lentils - 240g
Garlic Cloves - 2
Pecan Nuts - 40g
Fresh Mint - 8g
Green Leaves - 60g
Plain Yoghurt - 125ml
Lime - 1
Pickled Jalapeño Relish - 40ml
SASSY SWEET POTATO
Preheat the oven to 200°C. In a small bowl combine 30ml of oil with ¾ of the curry powder, mixing until fully combined. Rub the sweet potato halves with the curried oil and season to taste. Wrap them in tinfoil flat side down and place on a roasting tray. Roast in the hot oven for 35-40 minutes until cooked through and soft. You can check if they’re cooked by sticking a knife into the potato through the foil – if it comes out easily you know it’s done!
PICKLE AND CRISP
In a bowl, add the finely sliced onion and pickling liquid. Season to taste, mix well to combine, and set aside to pickle. On a second roasting tray, place the drained lentils, a drizzle of oil, the remaining curry powder, and garlic cloves. Season, toss together, and spread out in a single layer. Roast in the hot oven for 20-25 minutes until the lentils are crispy and the garlic is soft. On completion, squeeze the garlic out of its skin, roughly mince the flesh, and set aside for step 4.
TOASTY PECANS
Place the pecan nuts in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
BRING THE FRESHNESS
Drain the pickling liquid from the onions into a bowl. Toss ½ of the chopped mint through the drained red onions. Place the rinsed green leaves in a large salad bowl, add ¾ of the toasted pecan nuts, and toss with the reserved pickling liquid to taste. In a separate bowl, mix the plain yogurt with the lime zest and roasted minced garlic. Season to taste and set aside for serving.
FINAL TOUCHES
Once the potato halves are cooked, gently unwrap them, discard the foil, and thickly slice to get them ready for serving. Be careful as they will be hot!
FEAST FIT FOR ROYALTY
To plate up this gorgeous feast, make a bed of the crispy lentils and spread over the curried sweet potato slices. Top with generous dollops of the zesty garlic yoghurt and jalapeño relish. Garnish with the remaining chopped mint and pecan nuts. Serve with the fresh salad, pickled red onions, and a lime wedge. Hop on the bus to flavour-town, Chef!
Medium Curry Powder - 90ml
Sweet Potato - 750g
Red Onions - 2
Pickling Liquid - 155ml
Lentils - 360g
Garlic Cloves - 3
Pecan Nuts - 60g
Fresh Mint - 10g
Green Leaves - 90g
Plain Yoghurt - 190ml
Limes - 2
Pickled Jalapeño Relish - 60ml
SASSY SWEET POTATO
Preheat the oven to 200°C. In a small bowl combine 40ml of oil with ¾ of the curry powder, mixing until fully combined. Rub the sweet potato halves with the curried oil and season to taste. Wrap them in tinfoil flat side down and place on a roasting tray. Roast in the hot oven for 35-40 minutes until cooked through and soft. You can check if they’re cooked by sticking a knife into the potato through the foil – if it comes out easily you know it’s done!
PICKLE AND CRISP
In a bowl, add the finely sliced onion and pickling liquid. Season to taste, mix well to combine, and set aside to pickle. On a second roasting tray, place the drained lentils, a drizzle of oil, the remaining curry powder, and garlic cloves. Season, toss together, and spread out in a single layer. Roast in the hot oven for 20-25 minutes until the lentils are crispy and the garlic is soft. On completion, squeeze the garlic out of its skin, roughly mince the flesh, and set aside for step 4.
TOASTY PECANS
Place the pecan nuts in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
BRING THE FRESHNESS
Drain the pickling liquid from the onions into a bowl. Toss ½ of the chopped mint through the drained red onions. Place the rinsed green leaves in a large salad bowl, add ¾ of the toasted pecan nuts, and toss with the reserved pickling liquid to taste. In a separate bowl, mix the plain yogurt with the lime zest and roasted minced garlic. Season to taste and set aside for serving.
FINAL TOUCHES
Once the potato halves are cooked, gently unwrap them, discard the foil, and thickly slice to get them ready for serving. Be careful as they will be hot!
FEAST FIT FOR ROYALTY
To plate up this gorgeous feast, make a bed of the crispy lentils and spread over the curried sweet potato slices. Top with generous dollops of the zesty garlic yoghurt and jalapeño relish. Garnish with the remaining chopped mint and pecan nuts. Serve with the fresh salad, pickled red onions, and a lime wedge. Hop on the bus to flavour-town, Chef!
Medium Curry Powder - 120ml
Sweet Potato - 1kg
Red Onions - 2
Pickling Liquid - 205ml
Lentils - 480g
Garlic Cloves - 4
Pecan Nuts - 80g
Fresh Mint - 15g
Green Leaves - 120g
Plain Yoghurt - 250ml
Limes - 2
Pickled Jalapeño Relish - 80ml
Woolies Products in this dish
