Wednesday, January 23, 2008

Tandoori Sweet Potatoes and Rice

Serves 6

This recipe is adapted from the Mayo Clinic Williams-Sonoma Cookbook (healthy recipes and great photos). When Ed heard we were having this for dinner (first time) he grumbled about another “veggie meal” .  After smelling the aroma as it cooked and tasting the end result, even he had to admit it was very yummy. We have both enjoyed this meal, often with guests, many times since.


Combine ingredients and stir well:

1 cucumber, peeled [if waxed], seeded [I don't] and sliced [I usually chop]
1 c plain, nonfat yogurt
½ c fresh chopped mint
1 t sugar [I omit]
¼ t ground pepper

Cover and refrigerate for at least 3 hours or up to 24 [I've never done more than 2 hours].

Peel and cut into 1 inch thick slices:

6 medium or 3 large sweet potatoes

Using a sharp knife, score the surface of the sweet potatoes in a criss-cross pattern about ¼ in deep. Add to the marinade and mix to coat. Marinate for at least 30 minutes [longer OK if refrigerated], tossing at least once.


Combine and stir well:

1 c plain, nonfat yogurt
3 T lemon juice
2 t olive oil
3 garlic cloves, minced
1 T grated fresh ginger
4 t curry powder
½ t cayenne pepper

Preheat oven to 400 degrees F. Oil a baking sheet. Reserving the marinade, arrange the sweet potato slices in a single layer on the prepared sheet. Bake, brushing with the reserved marinade every 15 minutes, until the potatoes are tender, about 45 minutes.


6 c (cooked) brown rice with
2 T chopped fresh sage or 2 t dried sage*

[*If using dried sage add before cooking rice, if using fresh sage stir in when rice is cooked.]

This is best served plated; put rice on plate with potatoes next to rice with sauce in line down middle. Garnish with fresh mint.

Revised 8/31/2017


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