Baked sweet potatoes with sticky salad

We jumped on the meal delivery bandwagon and did a trial run with Hello Fresh.  While the pre-measured ingredients were very convenient, the schedule wasn't flexible enough for us, so we're back to cooking and grocery shopping the old-fashioned way.  This Hello Fresh recipe was one of our favorites and it will stay in our rotation, so the experiment wasn't a total loss!!

BAKED SWEET POTATOES WITH STICKY SALAD
Serves 2 

Ingredients:
 2 medium sweet potatoes 
vegetable oil 
½ lemon 
¼ cup non-fat plain yogurt 
1 small pinch of turmeric 
1 small pinch of ground cumin 
1 carrot 
6 radishes 
1 small red onion 
1 apple 
1 beet 
extra virgin olive oil 
2 tablespoons shelled pumpkin and sunflower seeds 
1 tablespoon maple syrup 
1 ounce arugula

Instructions:

Preheat the oven to 350ºF. Wash the sweet potatoes, pat dry with paper towels, then rub with a little vegetable oil and a pinch of sea salt and black pepper. Roast on a baking sheet for about 40 minutes, or until cooked through. 

Finely grate half the lemon zest into a small bowl and mix in the yogurt, and a pinch of turmeric and cumin. Leave at room temperature until needed. 

Scrub the beet, carrot, and radishes, peel the onion and core the apple. In this order, carefully push the carrot, radishes, red onion, apple and beet through the grating blade of your food processor, or coarsely grate by hand, then tip into a bowl.  Mix the veggies with the lemon juice, 1 tablespoon of extra virgin olive oil and a good pinch of salt and pepper. 

A few minutes before your potatoes are ready, toast the seeds in a small frying pan on a medium heat for 2 minutes, or until smelling fantastic. At this point, add 1 tablespoon of maple syrup and let it bubble until it starts to thicken, then take off the heat. Carefully pour onto a sheet of parchment paper, leave to cool and don’t touch! 

Cut a cross in the top of your cooked potatoes and gently break them open with a fork, mashing a little of the inside as you go. Spoon over a good dollop of the spiced yogurt, followed by the juicy grated salad, and the seeds. Serve with the arugula scattered over.