Roasted Sweet Potato with Corn, Feta, and Coriander Yoghurt Dressing
Serves 4
Every bite of this roasted sweet potato dinner topped with creamy feta, sweet corn, and a vibrant coriander yoghurt dressing packs a flavour punch! It's the perfect weeknight dinner that's both healthy and satisfying. Plus, we've got the perfect pairing: a chilled glass of Lautus De-Alcoholised Sparkling Rosé (exclusive to Curious Case) to add a touch of elegance!
INGREDIENTS
- 2 large sweet potatoes
- 2 Tbsp olive oil
- sea salt and freshly ground pepper
- ¼ cup feta crumbled
- 2 corn cobs, cooked
- ½ tsp smoked chilli flakes
- handful fresh coriander, chopped
- ½ cup plain yoghurt
- extra olive oil to serve
- 1 lemon, zest
METHOD
- Preheat the oven to 200°C.
- Slice the sweet potatoes in half and then half again lengthways. Brush all over with olive oil.
- Place the sweet potatoes cut side down on a baking tray with parchment paper. Roast for 30 – 40 minutes or until cooked through.
- Remove the sweet potatoes from the oven—season with salt and pepper.
- Slice the corn off the cob, and add the crumbled feta cheese and chilli flakes. Top each sweet potato slice with the corn filling. Return the sweet potatoes to the oven for about 10 minutes or until the feta cheese has melted.
- Mix the chopped coriander with the yoghurt and season to taste.
- Remove the sweet potatoes from the oven, drizzle with olive oil, serve with the coriander yoghurt, and sprinkle the lemon zest. Serve.