I’ve been trying out some different ways to eat sweet potatoes. I feel that when you fix them as a savory dish, the flavor shines through in a way that plain potatoes cannot. This one is spicy, but not too much, so that the spice balances nicely with the sweet spuds. You can find coriander chutney at a middle eastern food grocery.
8×8 greased casserole dish, preheat oven to 400F
1 1/2 lbs of sweet potatoes, peeled and sliced thin
1 1/2 cups light sour cream1 1/2 cups Greek yogurt
2 Tbs coriander chutney
2-3 gloves garlic, minced
1 Tbs dried onions
2 Tbs diced jalapeno peppers
2 tsp smokey paprika
Alternate layers of sweet potatoes with yogurt sauce, ending with sauce. Cover with foil and bake for 45 minutes. Remove foil and bake an additional 15 minutes. Serve warm.