Preheat your oven to 180 deg C.
Scrub 4 sweet potatoes ( about 1 kg in total ) , then slice into thick rounds .
Place the sliced sweet potato into a large mixing bowl with 1 whole unpeeled garlic clove .
Now pour over 2 tbs of oil and red wine vinegar , 1 tsp of sea salt , a sprinkle of cracked black pepper and 1 dsp of Cajun spice mix ( available from the spice section in the supermarket ).
Toss the bowl to make sure the sweet potatoes are lightly coated .
Place the contents of the bowl onto a baking tray and bake in the preheated oven for 1 hour or until tender , gnarly and caramelised .
When ready to serve squeeze the roasted garlic cream out of the skins into 200ml of Greek yoghurt , stir to combine , then spread over a serving dish .
Place roasted sweet potato rounds on top and sprinkle sliced spring onions over top .
Finish with a drizzle of olive oil .
Scrub 4 sweet potatoes ( about 1 kg in total ) , then slice into thick rounds .
Place the sliced sweet potato into a large mixing bowl with 1 whole unpeeled garlic clove .
Now pour over 2 tbs of oil and red wine vinegar , 1 tsp of sea salt , a sprinkle of cracked black pepper and 1 dsp of Cajun spice mix ( available from the spice section in the supermarket ).
Toss the bowl to make sure the sweet potatoes are lightly coated .
Place the contents of the bowl onto a baking tray and bake in the preheated oven for 1 hour or until tender , gnarly and caramelised .
Place roasted sweet potato rounds on top and sprinkle sliced spring onions over top .
Finish with a drizzle of olive oil .
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