Baked sweet potatoes with herbs and yoghurt dip

Name: Baked sweet potatoes with herbs and yoghurt dip
Yield: 0
Ingredients: 400 g Orogel Sweet Potato Sticks; mixed herbs (thyme, rosemary, sage, chives); 200 g thick white yoghurt; 80 g dried tomatoes; 40 g sunflower oil; half teaspoon sweet mustard; 10 g toasted pine nuts; salt and pepper

Easy

Ingredients

400 g Orogel Sweet Potato Sticks
mixed herbs (thyme, rosemary, sage, chives)
200 g thick white yoghurt
80 g dried tomatoes
40 g sunflower oil
half teaspoon sweet mustard
10 g toasted pine nuts
salt and pepper

Method

Season the potato sticks with some olive oil, two tablespoons of chopped herbs, salt and pepper.
Bake the potatoes at 180 °C for 15 minutes.
Chop finely the dried tomatoes and mix them with yoghurt. Add the sweet mustard and the toasted pine nuts after mashing them. Add some salt and pepper.
Serve the potatoes with the yoghurt dip.