Sweet potato steak with yoghurt-pomegranate topping

• »1 3/4 pounds sweet potatoes Wash well, peel or leave if you like the peel left on, cut lengthwise into 1 cm/ 1/2 inch thick slices
• »2 tbsp olive oil
• »3 sprigs thyme, fresh Mix the olive oil and thyme Wash, shake dry, pluck the leaves from the stalks and chop coarsely
• »2 Pomegranates Cut in half crosswise, hold the cut face over a bowl and, using a soup spoon, hit the peel so that the arils are freed. Remove the white ribs and discard

Yoghurt sauce

• »14 ounces natural greek yoghurt
• »1 limes Wash well, grate the peel finely and press out the juice
• »1 tbsp dijon mustard
• »1 tbsp tomato purée
• »1 tbsp Agave syrup
• »2 knife tips sweet smoked paprika
• »2 pinches chili flakes
• » Sea salt and black pepper Freshly ground

1. On the grill or in the frying pan on medium heat cook the sweet potatoes slices whilst turning from time to time for approx. 20 minutes until soft.

2. From time to time brush the sweet potatoes with the mixture. Season with salt and pepper.