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.
- Total:
- Serves: 4 persons
Ingredients
- 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
Instructions
Step 1
Heat the oven to 350 degrees.Step 2
In 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 3
Meanwhile, 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 4
Spoon the sauce over the potatoes, dollop with some yogurt, drizzle with oil, and serve with any remaining yogurt on the side.