Sweet Potato Roti is a traditional Jamaican recipe for a classic Indian-inspired vegetarian roti made with a batter that's a blend of sweet potato, flour and yoghurt. The full recipe is presented here and I hope you enjoy this classic Jamaican dish of: Sweet Potato Roti.
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The Indian influence in the Caribbean is strong, particularly in Trinidad and Jamaica. This is an Indian-influenced recipe for a sweet potato, wheat flour and yoghurt roti that's typically served as an accompaniment for curries and stews or as a wrap for jerked meat.
Ingredients:
1 white, pink or orange sweet potato, baked in the oven, flesh removed and mashed
600g (1lb 5oz) self-raising flour, plus extra for dusting
120g (4½oz) full-fat plain yoghurt
100ml (2/5 cup) rapeseed oil
large pinch salt
Method:
To make the sweet potato roti, combine all of the ingredients in a large bowl using a wooden spoon. As the mixture starts to come together, use your hands and knead into a ball then transfer to a lightly floured work surface. Add a little more flour on top of the ball and continue to knead gently for a couple of minutes.
Cut the ball in half and quarter each part again until you have 8 equal-sized pieces. Take one piece and gently roll out into a rough circle shape. Lay a medium-sized bowl on top of your roti and trim around the edges to create a neat circle. Repeat with all the pieces and lay each on a plate with a tiny amount of flour in between each one so that they don't stick.
Heat a heavy-bottomed or non-stick frying pan over a medium heat and gently dry fry the roti on both sides until golden brown. Turn out onto a heated plate, cover with a tea towel and keep warm until ready to serve.
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