Tandoori Sweet Potatoes and Rice

• Ready In: 1 hr 10 mins
• Serves: 4-6

Ingredients

• Sauce

• 1  cucumber, peeled, halved, seeded and sliced
• 1  cup plain nonfat yogurt
• 1⁄2 cup of fresh mint, chopped
• 1  teaspoon sugar
• 1⁄4 teaspoon ground pepper

• Marinade

• 1  cup plain nonfat yogurt
• 3  tablespoons lemon juice
• 2  tablespoons olive oil
• 3  garlic cloves, minced
• 1  tablespoon  fresh grated ginger
• 4  teaspoons curry powder
• 1⁄2 teaspoon cayenne pepper

• Main ingredients

• 3  large sweet potatoes, peeled and cut into 1 inch thick slices
• 6  cups  cooked brown basmati rice or 6  cups  white basmati rice
• 2  tablespoons  chopped fresh sage or 2  teaspoons dried sage

Directions

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.