Prep: 10 mins
Cook: 55 mins
- 2 sweet potatoes
- 1 tbsp olive oil, plus 2 tsp
- 1 small garlic bulb
- 150g Greek yogurt
- 3 tbsp tahini
- 1 lemon, zested and juiced
- 1 tbsp maple syrup
- 5g fresh curry leaves
- small handful of coriander, finely chopped pinch of chilli flakes
- If your air fryer has a preheat option, heat it to 200C. Pierce a few holes in the sweet potatoes using a sharp knife, then rub with 1 tbsp of the olive oil and sprinkle with salt and freshly ground black pepper. Drizzle 1 tsp of the oil over the garlic bulb, sprinkle with salt and pepper, then wrap in foil. Put both the garlic and sweet potatoes in the air-fryer and cook for 35 mins. Remove the garlic and set aside to cool slightly, then put the sweet potatoes back in for 15 mins until a cutlery knife goes through the centre with no resistance.
- Meanwhile, put the Greek yogurt in a small bowl and mix with the tahini, lemon zest and juice, maple syrup and some salt and pepper. When the garlic has cooled, squeeze the cloves into the tahini and yogurt mixture and stir well.
- Put the curry leaves, 1 tsp olive oil and a pinch of salt in a small bowl. Massage with your hands so they’re well coated. Put the curry leaves in the air fryer and place a small, ovenproof plate on top. Make sure the plate is upside down, so air can circulate around them. Cook for 5-6 mins at 200C until crispy. Carefully remove the plate using tongs or oven gloves.
- Split the sweet potatoes open and fluff up the flesh slightly with a fork. Spoon the yogurt mixture over the sweet potatoes, then top with the crisp curry leaves, chopped coriander and chilli flakes.