Roasted Sweet Potato with Chilli Yoghurt and Mozzarella recipe

Name: Roasted Sweet Potato with Chilli Yoghurt and Mozzarella
Total time: 35 min
Yield: 2 servings
Cuisine: Mediterranean-inspired
Ingredients: 400 g Sweet potato; 120 g Greek Yoghurt; 80 g Catanies Mozzarella; 2 tsp Hot Chilli Sauce; to taste Salt; to taste Black Pepper

Roasted sweet potato topped with cooling yoghurt, melting mozzarella and a lively hot chilli drizzle. It’s colourful, wholesome and naturally satisfying.

35 min · Easy · Mediterranean-inspired Jump to method

Roasted Sweet Potato with Chilli Yoghurt and Mozzarella

Ingredients

2 servings

400 g Sweet potato
120 g Greek Yoghurt
80 g Catanies Mozzarella
2 tsp Hot Chilli Sauce
to taste Salt
to taste Black Pepper

Nutrition	Per serving
Calories	286 kcal
Protein	13.5 g
Carbohydrates	33.5 g
Fat	11.5 g
Saturated fat	5.7 g
Fibre	4.8 g
Sugar	9.7 g
Sodium	320 mg

Why this works

A moderately filling side or light meal with good protein and fibre, but a moderate salt and saturated fat content from the cheese and yoghurt.

Beta-carotene from sweet potato. Sweet potato provides beta-carotene, which the body converts to vitamin A, supporting vision and immune function.

Calcium and protein. Greek yoghurt and mozzarella contribute calcium and protein for bone health and satiety.

Sodium can rise quickly. Added salt plus chilli sauce and mozzarella can make this dish relatively high in sodium depending on how much salt is used.

Method

Heat the oven to 220°C (Fan 200°C, 428°F, Gas Mark 7).
Cut the sweet potato into wedges, season with salt and black pepper and roast for 25 minutes until tender and golden.
Warm the mozzarella briefly on the roasted sweet potato so it softens and begins to melt.
Mix the Greek yoghurt with hot chilli sauce and spoon it over the top.
Serve immediately while hot.

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