Hasselback sweet potatoes with cumin yoghurt and fried pecan

Ingredients:

1 sweet potato/ about 500g

2 tbp rapeseed oil plus 1 tbsp for second half of cooking

½ tsp salt

½ tsp onion powder

½ tsp garlic powder

Method:

Heat oven to 220C. Scrub the potato. Cut very slices very thinly from the top almost to the bottom from one to the other. Drizzle with oil and salt, making sure to get some in between the cuts. Be careful not to break. Cook ½ an hour. Take out of oven and spread gently. Add remaining oil and onion and garlic powder, making sure to get in between the slices. Bake another ½ hour until skin is crispy. 

Yoghurt sauce

Ingredients:

Yield: 352g/about 150g per serving

260g yoghurt/1 cup

55g sour cream/1/4 cup

Juice of 1 lemon

½ tsp salt

2 large cloves of garlic/15g/grated

1 tbsp olive oil

Method:

Whisk all the ingredients in a large bowl and set aside. 

Pecans

Ingredients:

Yield: 187g/55g  or 1/4 cup per serving

½ cup rapeseed oil

90g pecans/ or walnuts

1 tbsp dried oregano

1 tsp salt

Method:

Crush the nuts lightly in a mortal and pestle. Heat the oil and fry. Be careful, as this cooks quickly. When toasted and color has changed lift off heat. Add oregano. Lift the nuts out the oil and place in a separate bowl, plus 2 tbsp of the oil. Add the salt and mix well. 

To plate:

Few sprigs of fresh coriander

16g spring onion, finely chopped at a diagonal 

¼ cup fried pecans

150g yoghurt sauce

Method:

Place the potato onto the plate and open it up like a snake. Directly down the center, drizzle 60g of the sauce from front to end. Put the rest of the sauce in small bowl to serve. Sprinkle the garnishes and oil evenly and place the coriander leaves throughout the dish.