Tandoori Sweet Potatoes and Rice

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READY IN: 1hr 10mins

Ingredients Nutrition


  1. To make sauce, stir together cucumber, yogurt, mint, sugar and pepper.
  2. Cover and refrigerate for a minimum of 3 hours or up to 24 hours.
  3. To make Marinade, combine yogurt, lemon juice, olive oil, garlic, ginger, curry powder and cayenne.
  4. Score the surface of each sweet potato in a criss cross pattern about 1/4 inch deep.
  5. Add to marinade and toss to coat.
  6. Let stand 30 minutes.
  7. Pre-heat oven to 400 degrees.
  8. Coat large baking dish with non-stick spray.
  9. Reserving the marinade, arrange the sweet potato slices in a single layer in the pan.
  10. Bake, brushing with reserved marinade every 15 minutes until tender, about 45 minutes.
  11. To serve, toss the rice with the sage, then serve on the side, the sweet potato slices with cucumber sauce on top.

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