This side dish is as delicious as your regular baked potatoes and sour cream – but without the added guilt weighing on your conscience. In any event, the sweet potatoes are a better carb choice and the onions add an enticing sweet flavour.
Ingredients
20 ml olive or canola oil
60 ml lemon juice
30 ml water
20 ml finely grated fresh ginger
1 small chilli, seeded and chopped (optional)
1 clove of garlic, crushed
2 onions, cut into wedges
6 – 8 small sweet potatoes, in the skin
black pepper to taste
180 ml plain, smooth, low-fat cottage cheese
a handful of fresh coriander leaves
Method
1. Preheat the oven to 180 °C.
2. Mix the oil, lemon juice, water, ginger, chilli and garlic in a large bowl. Add onions and sweet potatoes, and toss to coat the veggies. Season the mixture with pepper.
3. Place in an oven dish, with all the liquid and seasonings. Roast for 45 minutes or until the sweet potatoes are soft.
4. Stir onions with the pan juices into the cottage cheese. Cut a deep slit into each sweet potato and fill with about 2 tbsp (30 ml) of the mixture. Garnish with fresh coriander.
Serve with grilled or roasted fish, chicken or pork and fill your plate with any green veggies, lightly cooked and seasoned with lemon juice and black pepper. A green salad will be an added bonus.
Tip
1. To make wedges: Cut sweet potatoes into wedges and coat in the oil mixture. Roast for 30 minutes and serve with the sauce as a dip.
2. Add fresh grated lemon rind (zest) to the cottage cheese for more flavour.
– cookingfromtheheart.co.za
