Ingredients (serves 6)
- 1kg sweet potato, unpeeled, cut into 4cm pieces
- 3 small leeks, trimmed, washed, cut into 2.5cm slices
- 1 tablespoon olive oil
- 125g tub plain Greek-style yoghurt
- 2 teaspoons wholegrain mustard
- 50g baby rocket
Preheat oven to 190°C/170°C fan-forced. Place sweet potato, leek and oil in a large roasting pan. Toss to coat. Roast for 30 to 40 minutes or until golden and cooked through.
Meanwhile, combine yoghurt and mustard in a bowl. Place vegetables and rocket in a bowl. Toss to combine. Serve drizzled with yoghurt mixture.