Summary

Ingredients

• 4 small sweet potatoes
• 1 tablespoon rosemary, dried
• 1 ½ tablespoon olive oil
• 1 ½ teaspoon salt
• 1 liter yogurt, Greek 0% fat
• 2 tablespoon lemon juice
• 6 piece (s) garlic clove (s)
• 1 tablespoon parsley leaves, fresh, chopped
• 1 tablespoon chives rolls, fresh
• 3 tablespoon sugar

Print Recipe Pin Recipe

Instructions

1. Prepare a dip the day before using cream yoghurt, lemon juice, pressed garlic cloves, sugar, parsley and chives and let it steep overnight.
2. Wash the sweet potatoes and cut into wedges. Mix in a bowl with the olive oil, salt and rosemary. Place in the oven at 180 degrees top and bottom heat for 40 minutes.