Inspired by: Jacket potato
- Vata seasonOct – Dec in the north
- All year
Baked Sweet Potatoes with Herb Yoghurt
- Serves
- 4
- Portion
- 1 potato + 3 tbsp yoghurt
- Time
- 1 h
- Texture
- Soft
- Season
- Vata season (autumn – early winter)All year
- Dosha
- Vata
- Pitta
- Kapha
Vata-pacifying
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (4 servings) | Café batch ×5 |
|---|---|---|---|---|
| Sweet potato (shakarkandi) | 4 medium | 800 g | 4000 g | |
| Curd (dahi), plain | ¾ cup + 1 tbsp thick yoghurt (lunch) | 200 g | 1000 g | |
| Cumin (jeera) | ½ tsp roasted | 1 g | 5 g | |
| Fresh herbs (rosemary, thyme, sage, basil, parsley, oregano, dill, tarragon) | mint, coriander | 8 g | 40 g | |
| Rock salt (sendha namak) | ⅓ tsp | 2 g | 10 g | |
| Ghee (cow) | 2 tsp | 10 g | 50 g | |
| Pumpkin seeds | 2 tbsp | 20 g | 100 g |
Method
How to cook it
Step 1: Bake sweet potatoes at 200 °C (400 °F) 50 minutes until soft.
Step 2: Mix yoghurt with roasted cumin, herbs and salt (room temperature).
Step 3: Split potatoes; add ghee; top with yoghurt and seeds. Serve at lunch.
Nutrition
Per serving, estimated
Low salt · 0.5 g per serving (low <1 g; moderate 1–1.8 g; high >1.8 g)
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
How we made it Ayurvedic
- FromSour cream and cheese at dinner→Tospiced yoghurt at lunch
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