This is one of my favorite things to make. It’s a Sam Sifton recipe, and it’s delicious. Sometimes it serves as a side, sometimes it is dinner. You can use the dark orange sweet potatoes, or the light orange sweet potatoes — both are so good, yet so different. The original recipe calls for 6 sweet potatoes; I am saying 3, but use your judgment with how many people you are feeding. You can adjust the yogurt sauce depending how many sweet potatoes you cook (you likely won’t need this much — but it’s so good!).
INGREDIENTS:
- 3 sweet potatoes
- 2 tablespoons honey
- 1/2 tablespoon red pepper flakes (or less)
- 1/3 cup olive oil
- Kosher salt and freshly ground pepper
- 1 cup Greek yogurt
- 1/3 cup lime juice (about 4 limes)
- 1 bunch scallions, finely sliced, green and white parts
- Sea salt for garnish
DIRECTIONS:
- Preheat oven to 425 degrees.
- Peel sweet potatoes and cut them lengthwise into wedges. Put the sweet potatoes into a bowl and add the honey, red pepper flakes, olive oil (all but 3 tablespoons), salt and pepper into the bowl. Toss to coat. Continue tossing for about 10 minutes and the juices will release and the honey will thin.
- Put 1 tablespoon of olive all over a sheet pan and put the sweet potatoes in a single layer. Season with salt and pepper.
- Roast for 25-25 minutes, until the edges are deeply caramelized around the edges and soft when pierced.
- While the sweet potatoes are roasting, combine the yogurt, lime juice and 2 tablespoons oil in a bowl, and whisk to combine. Season to taste with salt and pepper and set aside.
- When the sweet potatoes are done, transfer them to a large serving platter, drizzle the yogurt sauce over them, garnish with a sprinkle of red pepper flakes, the scallions, and a final sprinkle of sea salt.