Sweet Potatoes With Yogurt and Cilantro-Chile Sauce
In this luscious vegetable dish, velvety sweet potatoes get a spicy jolt from a chile-spiked cilantro sauce spooned on top. Greek yogurt adds a creamy element and a bit of protein if you’re serving these as a vegetarian main course. As a side dish, they are satisfying yet not the least bit heavy, thanks to the bright flavors of the sauce. You can make the sauce up to 4 hours ahead. Any longer than that and it starts to lose its fresh, tart taste. It’s also very good on roasted carrots.
- Serves: 4 persons
- ¼cup plus 1/3 cup extra-virgin olive oil, plus more for serving
- ½tablespoon honey
- Juice of 2 limes
- Kosher salt, to taste
- Black pepper, to taste
- 2 ¼pounds sweet potatoes, scrubbed and cut into 1-inch wedges
- ½bunch cilantro, leaves only (1/2 ounce)
- 2green chiles, seeded and chopped
- 2garlic cloves, grated on a Microplane or minced
- 2tablespoons sliced blanched almonds
- 1tablespoon white wine vinegar
- 1cup Greek yogurt
Step 1Heat the oven to 350 degrees.
Step 2In a large bowl, combine 1/4 cup oil, the honey, juice from 1 lime, a large pinch of salt and pepper to taste, and toss with potato wedges. Spread in an even layer on a rimmed baking sheet, bake until tender and lightly browned in spots, 45 to 55 minutes. Sprinkle with additional salt to taste.
Step 3Meanwhile, in a food processor, pulse to combine 1/3 cup oil, the cilantro, chiles, garlic, almonds, juice from remaining lime, vinegar and a large pinch of salt, until it forms a chunky purée. Taste and add more salt if needed.
Step 4Spoon the sauce over the potatoes, dollop with some yogurt, drizzle with oil, and serve with any remaining yogurt on the side.