The Best Roasted Sweet Potatoes
2 large sweet potatoes
30ml olive oil
150g of pomegranate seeds
1 large handful of coriander
2 tablespoons of coconut yoghurt
optional - a squeeze of lime
Preheat the oven at 180c.
Cut the potatoes into large chunks, leaving the skin on and place on a baking tray. Then cover with the olive oil and roast in the oven for 1 hour.
Mix occasionally to make sure they cook evenly and then transfer into a bowl.
Roughly chop the coriander then pour over the coyo, sprinkle the coriander and the pomegranate. Serve with lime.