A really great addition to a braai/bbq, this is a twist on the traditional potato salad but using cleaner ingredients and carries less carbs.
4 Small sweet potatoes or 2 large sweet potatoes
0.5 cup water
2 Tablespoons thick cream
3 Tablespoons double cream thick yoghurt
2 Tablespoons finely chopped fennel
1 tablespoon chopped parsley
Juice of half a medium lemon
1 tablespoon grated onion
1 teaspoon ginger powder or ground ginger
15 Minutes to steam
5 Minutes to mix
Total: 20 Minutes
Place the sweet potato into a pot with the water then steam until tender but firm. Remove from the stove then mix in a bowl with the cream.
In a separate bowl: Mix the yoghurt with the rest of the ingredients. Then pour over the sweet potato and mix well.