The new Yotam Ottolenghi cookbook, Jerusalem, is stunning. I’ve made it through the first few sections and love the history of the recipes and family influence that permeates his meaningful food.
On my last visit to his restaurant in London I had an amazing salad with curried yogurt. I can’t even remember what the yogurt was on top of… but I’ve not forgotten the delicious combination. The cold & fragrant yogurt on top of the warm sweet potatoes will not disappoint.
- 2 sweet potatoes, skin on, cut into 2 inch pieces
- 2 shallots, sliced lengthwise
- olive oil
- 1/2 cup Greek yogurt
- 1/2 tsp madras curry powder
- 1 teaspoon maple syrup
- 2 tablespoons chives, chopped finely
- 2 tablespoons chopped pistachios
Preheat the oven to 400 degrees F. Toss the sweet potatoes and shallots with enough olive oil to coat and put on a baking sheet. Spread out evenly. Bake for 10-15 minutes until golden. When warm, sprinkle with a little salt. Set aside.
Mix the yogurt, curry powder and maple syrup all together in a bowl.
To serve, place the sweet potatoes on a plate and spoon some of the yogurt in the middle. Top with chives and pistachios. Serve room temperature or slightly warm.