Oven Roasted Sweet Potatoes with a Beetroot Yoghurt Dip

Ingredients

For the dip:

Approx. 3-5 organic, cooked beetroots

2-3 cloves of garlic

Tub of low fat Greek yoghurt

Pinch of salt and pepper

Splash of olive oil

For the sweet potato chips:

2-3 large sweet potatoes

Olive oil

Salt

Pepper

Fresh cumin seeds, crushed

Chilli flakes

Preparation

Wash and peel the potatoes then cut into chips, as thick or thin as you prefer. Evenly coat the chips in olive oil, salt and pepper and place in the oven (gas mark 180c) for approximately 25-30 minutes. Ten mnutes before, sprinkle over a desired amount of the cumin seeds and chilli flakes before returning to the oven for the remainng time.

To make the dip, simply add all the ingredients into a blender and blend till smooth.

You can include more ingredients to the dip such as fresh lemon juice, honey, as well as fresh herbs such as dill or mint. However, I prefer to keep it simple with just the above ingredients due to the spicy cumin and chilli flakes coating the potato chips.