Sweet potato with spiced yoghurt

Serves 4
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For the potatoes

2 sweet potatoes, peeled
The juice of half a lime
2tbsp of maple syrup
1tbsp soya sauce
1 dried chilli

For the spiced yoghurt

200ml/7fl oz good-quality Greek yoghurt
The juice of one lime
2tsp Tabasco
3tbsp extra-virgin olive oil
A pinch of salt

Preheat the oven to 180C/350F/Gas4. Slice the potatoes into generous chunks. Place in a mixing bowl and spoon over the maple syrup, soya sauce and lime juice. Crumble over the chilli and combine well. Place in a roasting dish and roast, uncovered, on the middle shelf for 20 minutes. Remove and baste with the juices. Return to the oven for a further 20 minutes or until soft.

While the potatoes are cooking, place the yoghurt in a bowl and add the lime juice, Tabasco, olive oil and a good pinch of salt. Stir well to combine.

Remove the potatoes and place in a warm serving bowl. Spoon the yoghurt over them and serve immediately (pictured here with roasted chicken – but they work with almost anything, or on their own).