Tandoori Sweet Potatoes And Rice

Total Time: 1 hr 10 mins Preparation Time: 25 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1 cucumber, peeled, halved, seeded and sliced
• 1 cup plain nonfat yogurt
• 1/2 cup fresh mint, chopped
• 1 teaspoon sugar
• 1/4 teaspoon ground pepper
• 1 cup plain nonfat yogurt
• 3 tablespoons lemon juice
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 1 tablespoon fresh grated ginger
• 4 teaspoons curry powder
• 1/2 teaspoon cayenne pepper
• 3 large sweet potatoes, peeled and cut into 1 inch thick slices
• 6 cups cooked brown basmati rice or 6 cups basmati rice
• 2 tablespoons chopped fresh sage or 2 teaspoons dried sage

Recipe

• 1 to make sauce, stir together cucumber, yogurt, mint, sugar and pepper.
• 2 cover and refrigerate for a minimum of 3 hours or up to 24 hours.
• 3 to make marinade, combine yogurt, lemon juice, olive oil, garlic, ginger, curry powder and cayenne.
• 4 score the surface of each sweet potato in a criss cross pattern about 1/4 inch deep.
• 5 add to marinade and toss to coat.
• 6 let stand 30 minutes.
• 7 pre-heat oven to 400 degrees.
• 8 coat large baking dish with non-stick spray.
• 9 reserving the marinade, arrange the sweet potato slices in a single layer in the pan.
• 10 bake, brushing with reserved marinade every 15 minutes until tender, about 45 minutes.
• 11 to serve, toss the rice with the sage, then serve on the side, the sweet potato slices with cucumber sauce on top.