Sweet potatoes with yogurt & coriander-chilli sauce from Simple: Effortless Food, Big Flavours (page 247) by Diana Henry

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TrishaCP on March 17, 2020

    We loved this delicious side dish. The chile sauce and the yogurt together are great.

  • KarinaFrancis on February 08, 2020

    We really liked these. The salsa elevated these to something special. I forgot to buy coriander (d’oh) so used some parsley and mint which worked well. Our chillies had some heat to them, which was nicely balanced by the yogurt. All in all, a great side dish.

  • LPlume01845 on July 01, 2019

    I loved the sauce and yogurt toppings. Not sure the lime juice-honey added much. As mentioned 350 did not get the crispness I wanted - which I should have known. Next time I will simply toss in olive oil and roast (450). That sauce though, a keeper...

  • sjwill82 on September 05, 2017

    We loved this. The only thing is I think we would use one garlic clove next time as I think the garlic was a bit over powering. At least we both are it! We also used sour cream instead of yoghurt.

  • raybun on May 03, 2017

    These were great. I baked them together with the roast chicken (Marcus Samuelsson's Helga Jönsson's roast chicken) @ 350F for 40 minutes, turning them halfway. Excellent duo and delicious meal.

  • FJT on April 24, 2017

    Based on previous reviews I popped the sweet potatoes into the oven while it was warming up to bake bread at 450F and I probably left them there for almost an hour. Glad I cooked them in a foil-lined tin as I would have been scrubbing the pan forever to get rid of the baked honey in the marinade! I loved the sauce and would make that again to go with all sorts of things; the zing of the sauce was great against the sweetness of the potatoes. YUM!

  • paulabee on April 15, 2017

    Based on L.Nightshade's review, I cooked the sweet potatoes at 400, and chopped them into smaller pieces. Otherwise, made the recipe as written. Delicious- loved the cooling yogurt along with the cilantro sauce (this sauce was great leftover on eggs in the morning). Will make this again.

  • L.Nightshade on January 26, 2017

    I made this recipe exactly as written (for a change), cutting the potatoes into wedges and tossing them with the mix of lime juice, honey, olive oil, salt, and pepper, whirring the cilantro-chile sauce in the mini FP, and dabbing all with yogurt. I was expecting the potatoes to be a bit more like oven fries, but I think the temp of 350º wasn’t high enough for that to happen. So we had rather mushy wedges. I still think it was worth cutting them into wedges to get them tossed in that limey bath. Just a higher temp next time. And there will be a next time, as this was delicious!

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