Easy sweet potato / Yam chutney

1 sweet potato
1 cup Yogurt - plain. Greek Yogurt works too
1/2 cup Roasted peanuts, crushed to little bits and pieces  (using grinder or a belan)
1 tbsp Sugar
Serves 3 or serves 1 person for a week!
Oven

Oil-free recipe!


1. Bake the hell out of that potato. I prefer pre-heating the oven to 400 deg F. Then letting the potato bake for 20 mins in an open disposable aluminium tray (because they are cheap). Make stab wounds into the potato 10 minutes into the baking process.

(Note: I don't know if this helps or hinders the process. Some say it lets the heat get to the very core of the potato. Others say if the skin of the potato stays intact, it heats up better but takes longer.)

If the potato isn't soft enough to be eaten by an 80 year old woman with no teeth, bake it till it becomes that way.

Let cool.

The skin should come off very easily.

Mash it in a bowl.

2. Mix in the yogurt and some water till the consistency becomes thin enough to be at that ambivalent state between a solid and a liquid. You should not have to chew it but not drink it either. Get it? If not, meditate on that state for a bit and come back after you've figured it out.

3. Mix in the sugar and crushed peanuts.

Serve semi-chilled. Add crushed black pepper or whatever herbs or spices you fancy.

Goes with bagels or anything that resembles bread. Can also be eaten just like that.

I think it's good as a post-run recovery food. Full of carbs and proteins and just a little fat from that yogurt.

Before:

After:

It may look like poop. But it ain't poop till the next morning.