- ½ sweet potato, skin on, cut into wedges
- 2 tbsp olive oil
- salt and freshly ground black pepper
- 1 tbsp soy sauce
- 1 tbsp ketchup
- 1 tsp Dijon mustard
- 1 tbsp olive oil
- 100g/3½oz minced beef
- 1 clove garlic, chopped
- 1 tbsp chopped chives
- 2 tbsp chopped coriander
- 1 tbsp soy sauce
- 100g/3½oz yoghurt
- ½ clove garlic, chopped
- handful of mint, chopped
- salt and freshly ground black pepper
- Preheat the oven to 200C/400F/Gas 6.
- Place the sweet potato wedges on a baking tray and drizzle with the oil. Season with salt and freshly ground black pepper, then place into the oven for 15 minutes.
- Remove from the oven and brush with the soy, ketchup and mustard.
- Make the spiced beef. In a hot non-stick frying pan, heat the oil, then add the beef. Cook for 5 minutes until browned and completely cooked through.
- Add the garlic and cook for a further 2 minutes. Finish by stirring in the chives, coriander and soy. Take off the heat.
- Make the yoghurt dip. In a bowl mix the yoghurt with the garlic and mint, then season with salt and freshly ground black pepper.
- To serve, place the sweet potato wedges on the plate and top with the spiced beef and a dollop of the yoghurt dip.