Tuck into spicy Ontario potatoes and sweet potatoes topped with a flavourful Middle Eastern-style dressing. Both potatoes and dressing can be made ahead and assembled before serving. Reheat potatoes or serve at room temperature. This recipe and photo are from Foodland Ontario, foodlandontario.ca
Preparation Time: 15 minutes
Roasting Time: 30 minutes
Serves 4 to 6
3 to 4 unpeeled Ontario sweet potatoes, about 1-1/4 lbs (625 g)
1 large unpeeled Ontario potato
1 small Ontario red onion
1 tbsp (15 mL) olive oil
1 tsp (5 mL) chili powder
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) each ground cumin and cayenne pepper
Dressing:
1/4 cup (50 mL) plain Ontario yogurt
2 tbsp (25 mL) fresh lemon juice
1 tbsp (15 mL) tahini
1 clove Ontario garlic, crushed
Pinch each salt and pepper
1/4 cup (50 mL) chopped fresh Ontario coriander leaves
1 tbsp (15 mL) pumpkin seeds
Slice sweet and regular potatoes in half lengthwise. Then cut each half into 1/2-inch (1 cm) thick wedges. Peel onion, leaving stem intact. Slice into 1/2-inch (1 cm) wedges. Place vegetables in large bowl. Stir in oil. In small bowl, stir together chili powder, salt, cumin and cayenne. Sprinkle over vegetables; stir to evenly coat. Place on large parchment-paper lined baking sheet. Roast in 425°F (220°C) oven, stirring after 15 minutes. Continue to roast 10 to 15 minutes or until potatoes are tender.
Dressing: Meanwhile, in small bowl, stir together yogurt, lemon juice, tahini, garlic, salt and pepper.
Place potato mixture on platter. Drizzle with yogurt dressing. Sprinkle with coriander and pumpkin seeds.
Nutritional Information:
1 serving (when recipe serves 6):
PROTEIN: 4 grams
FAT: 4 grams
CARBOHYDRATE: 39 grams
CALORIES: 206
FIBRE: 5 grams
SODIUM: 270 mg
