eCook Meal
Katlego’s Masala Sweet Potato
with minted yoghurt, lentils & lime
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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R214.87
for 4 servings · R53.72 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Red Onions needs 2Sliced Red Onions 70 g R16.99 · whole pack (size can't be divided)R16.99
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Lentils needs 480 gLentil & Barley Soup Mix 600 g 600 g at R42.99 · 80% of packR34.39
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Medium Curry Powder needs 120 mlRobertsons Rajah Medium Curry Powder 100 g R29.99 · whole pack (size can't be divided)R29.99
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Pecan Nuts needs 80 gAll Butter Pecan Nut and Chocolate Shortbread Fingers 220 g 220 g at R74.99 · 36% of packR27.27
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Green Leaves needs 120 gWhole Spinach 350 g 350 g at R19.99 · 34% of packR6.85
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Limes needs 2Chilli and Lime Salt 40 g R25.99 · whole pack (size can't be divided)R25.99
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Sweet Potato needs 1 kgMedium Potatoes 2 kg 2 kg at R44.99 · 50% of packR22.50
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Plain Yoghurt needs 250 mlAyrshire Low Fat Strawberry & Litchi Flavoured Drinking Yoghurt 300 ml 300 ml at R19.99 · 83% of packR16.66
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Fresh Mint needs 15 gFresh Mint 20 g 20 g at R14.99 · 75% of packR11.24
Not in the Woolies basket — source these elsewhere:
- Pickling Liquid
- Pickled Jalapeño Relish
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Katlego’s Masala Sweet Potato?
The preparation time for Katlego’s Masala Sweet Potato with minted yoghurt, lentils & lime is between 20 and 35 minutes.
What is the total time required to make Katlego’s Masala Sweet Potato with minted yoghurt, lentils & lime?
The total time required to make Katlego’s Masala Sweet Potato with minted yoghurt, lentils & lime is between 35 and 45 minutes.
How many servings does Katlego’s Masala Sweet Potato provide?
4 servings
What are the main ingredients in Katlego’s Masala Sweet Potato?
Fresh Mint, Garlic, Green Leaves, Lentils, Lime, Medium Curry Powder, Pecan Nut, Pickled Jalapeño Relish, Pickling Liquid, Red Onion, Sweet Potato, Yoghurt
What is the nutritional information of Katlego’s Masala Sweet Potato?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Katlego’s Masala Sweet Potato?
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!
What should be prepared from my kitchen to make Katlego’s Masala Sweet Potato?
Fresh Mint, Garlic, Green Leaves, Lentils, Lime, Medium Curry Powder, Pecan Nut, Pickled Jalapeño Relish, Pickling Liquid, Red Onion, Sweet Potato, Yoghurt
How many calories does Katlego’s Masala Sweet Potato have?
calories
How much fat content does Katlego’s Masala Sweet Potato have?
grams