Roasted Sweet Potato Wedges with Cilantro Yogurt
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 279
- Total Fat
- 14
- Saturated Fat
- 3
- Carbohydrates
- 33
- Dietary Fiber
- 5
- Sugar
- 8
- Protein
- 6
- Cholesterol
- 5
- Sodium
- 487
- Total: 50 min
- Active: 20 min
Ingredients
3/4 cup Greek yogurt
2 cloves garlic, minced
1 bunch fresh cilantro, very finely chopped, plus more for serving
4 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 pounds sweet potatoes, cut into 3/4-inch wedges
1/4 teaspoon ground cinnamon
Sriracha, for drizzling
3 tablespoons (30 grams) toasted pine nuts
Flaky salt, for serving
Directions
- Mix together the yogurt, garlic, cilantro, 2 tablespoons olive oil, 1/2 teaspoon salt and a few turns of pepper in a medium bowl and set aside.
- Preheat the oven to 425 degrees F.
- Toss the sweet potatoes with the cinnamon, 2 tablespoons olive oil and 1 teaspoon salt and spread evenly on 2 half-sheet pans lined with parchment. Bake, tossing occasionally, until golden brown, 25 to 30 minutes
- Transfer the sweet potatoes to a serving plate, then dollop with the yogurt (serving any remaining on the side), drizzle with sriracha, and sprinkle on the pine nuts, remaining cilantro, a few turns of pepper and flaky salt and serve.