Tandoori Sweet Potatoes and Rice Recipe

Name: Tandoori Sweet Potatoes and Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cucumber, peeled, halved, seeded and sliced; 1 cup plain nonfat yogurt; ½ cup of fresh mint, chopped; 1 teaspoon sugar; ¼ teaspoon ground pepper; 1 cup plain nonfat yogurt; 3 tablespoons lemon juice; 2 tablespoons olive oil; 3 garlic cloves, minced; 1 tablespoon fresh grated ginger; 4 teaspoons curry powder; ½ teaspoon cayenne pepper; 3 large sweet potatoes, peeled and cut into 1 inch thick slices; 6 cups cooked brown basmati rice or 6 cups white basmati rice; 2 tablespoons chopped fresh sage or 2 teaspoons dried sage

Servings: persons

1 cucumber, peeled, halved, seeded and sliced
1 cup plain nonfat yogurt
½ cup of fresh mint, chopped
1 teaspoon sugar
¼ teaspoon ground pepper
1 cup plain nonfat yogurt
3 tablespoons lemon juice
2 tablespoons olive oil
3 garlic cloves, minced
1 tablespoon fresh grated ginger
4 teaspoons curry powder
½ teaspoon cayenne pepper
3 large sweet potatoes, peeled and cut into 1 inch thick slices
6 cups cooked brown basmati rice or 6 cups white basmati rice
2 tablespoons chopped fresh sage or 2 teaspoons dried sage

1
To make sauce, stir together cucumber, yogurt, mint, sugar and pepper.
2
Cover and refrigerate for a minimum of 3 hours or up to 24 hours.
3
To make Marinade, combine yogurt, lemon juice, olive oil, garlic, ginger, curry powder and cayenne.
4
Score the surface of each sweet potato in a criss cross pattern about 1/4 inch deep.
5
Add to marinade and toss to coat.
6
Let stand 30 minutes.
7
Pre-heat oven to 400 degrees.
8
Coat large baking dish with non-stick spray.
9
Reserving the marinade, arrange the sweet potato slices in a single layer in the pan.
10
Bake, brushing with reserved marinade every 15 minutes until tender, about 45 minutes.
11
To serve, toss the rice with the sage, then serve on the side, the sweet potato slices with cucumber sauce on top.

1328

kcal

Calories

Fat

269

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cucumber, peeled, halved, seeded and sliced, 1 cup plain nonfat yogurt, ½ cup of fresh mint, chopped, 1 teaspoon sugar, and more.

Yes, Tandoori Sweet Potatoes and Rice falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tandoori Sweet Potatoes and Rice

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