Calypso Drum of Sweet Potato

Ingredients

• 2 large sweet potatoes
• 2 medium cooked beetroots
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and black pepper to taste
• 4 tablespoons Greek yogurt
• 1 lime
• 2 sprigs coriander

Method

1. Preheat the oven to 200 degrees Celsius.
2. Peel the sweet potatoes and cut into thick slices about 1.5 cm thick.
3. Slice the cooked beetroots into rounds of the same thickness.
4. Toss the sweet potato slices with olive oil, cumin, paprika, salt, and pepper.
5. Place the sweet potato on a baking tray and roast for 20 minutes until soft and lightly caramelized.
6. Let the sweet potato cool briefly.
7. On each plate, stack alternating slices of sweet potato and beetroot to form a round, tall drum (about 3 layers of each).
8. Mix the yogurt with a little lime juice and a pinch of salt.
9. Spoon a small circle of yogurt on top of each 'drum' as the drum skin.
10. Garnish with a small coriander leaf for a decorative touch.

Serving notes

• Serve neatly in the center of a white plate for maximum solemnity.
• Arrange the drums in a straight line like a percussion ensemble.
• Add an extra lime wedge next to each drum for color and freshness.