Orange is the new black so we’re snacking stylishly on our ginger and turmeric oatys topped with creamy sweet potato dip and crumbled feta. Tres tres chic!
2 large sweet potatoes, washed
1 tablespoon olive oil
1/4 teaspoon salt
40g greek yoghurt (or coconut yogurt)
1 teaspoon honey
handful of pea shoots, washed
50g feta, cut into small cubes
1 box of Rude Health Ginger and Turmeric Oaty
Preheat oven to 220°C. Rub the olive oil and salt over the sweet potatoes. Place the sweet potatoes on a baking dish and bake for 40-50 minutes, until the sweet potatoes feel soft when you push down on them with the back of a fork. Remove from the oven and allow to cool.
Once the sweet potatoes have cooled enough to handle, peel the skin off them. In a medium bowl, mash the sweet potatoes. Add in the greek yogurt and honey and mix well.
Place one spoonful of the sweet potato mash on each Rude Health Ginger and Turmeric Oaty. Garnish with pea shoots and top with a few small cubes of feta cheese.