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Baked sweet potatoes with herbs and yoghurt dip

  • 400 g Orogel Sweet Potato Sticks
  • mixed herbs (thyme, rosemary, sage, chives)
  • 200 g thick white yoghurt
  • 80 g dried tomatoes
  • 40 g sunflower oil
  • half teaspoon sweet mustard
  • 10 g toasted pine nuts
  • salt and pepper


  1. Season the potato sticks with some olive oil, two tablespoons of chopped herbs, salt and pepper.
  2. Bake the potatoes at 180 °C for 15 minutes.
  3. Chop finely the dried tomatoes and mix them with yoghurt. Add the sweet mustard and the toasted pine nuts after mashing them. Add some salt and pepper.
  4. Serve the potatoes with the yoghurt dip.
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