Sweet potatoes with spicy vegetable mustard dip

Ingredients for 4 servings:

• 6 sweet potatoes
• ½ tbsp salt
• 1 tbsp mustard
• 1 tbsp curry powder or turmeric powder
• ½ tsp pepper
• 150 ml rapeseed oil or olive oil
• 180 ml soy milk (soy drink)
• 1 small onion(s)
• 1 bell pepper(s), green
• 2 tomatoes

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

vegan, from the oven

Wash the sweet potatoes thoroughly and halve them only if they are very thick. Line a baking sheet with parchment paper and place the sweet potatoes (the halved sweet potatoes cut-side down) on it. Preheat the oven to 200°C (top/bottom heat). Bake the sweet potatoes for 45-60 minutes, depending on their thickness. Combine the spices, oil, and soy milk in a bowl and whisk well. Finely dice the onion, bell pepper, and tomatoes, add them, stir well, and let them simmer. You shouldn’t try to season this sauce! It’s very spicy and salty on its own. However, it’s perfect with the slightly sweet sweet potatoes or with oven-baked carrots or potatoes. The four of us ate this with a salad. Tip: Non-vegans can easily replace the milk with cow’s milk or cream.