Serves 3-6
Ingredients:
- 2 large sweet potatoes
- 1 tablespoons honey
- 2 teaspoons dried rosemary
- 2 teaspoons crushed red pepper flakes
- 1 tablespoon extra-virgin olive oil
- Salt and freshly ground black pepper
- 1/4 cup Greek yogurt
- 2 tablespoons fresh lime juice, approximately 1 lime
Heat oven to 425 degrees F.
Cut each sweet potato lengthwise into wedges.
Put the wedges in a large bowl, and toss them with the honey, 1 teaspoon rosemary and 1 teaspoon crushed red pepper flakes, and olive oil. Let the mixture sit for 10 minutes or so as the oven heats, tossing once or twice to coat.
Transfer the potatoes to a foil-lined, rimmed baking sheet, season with salt and pepper, and then bake until they are deeply caramelized around the edges and soft when pierced with a fork at their thickest part, approximately 30 to 35 minutes.
As the potatoes roast, combine the yogurt and lime juice in a small bowl, and whisk to combine, then season with salt and pepper to taste. Set aside.
When the potatoes are done, transfer them to a serving platter, drizzle the yogurt over them and garnish with the remaining rosemary and red pepper flakes and some flaky sea salt, if desired. Serve immediately. read more words!
Posts
