Roasted Sweet Potatoes with Chile Yogurt and Mint
Crispy roasted sweet potatoes served on a bed of spicy chile-infused yogurt, garnished with fresh mint, toasted sesame seeds, and a drizzle of olive oil. A perfect blend of sweet, spicy, and creamy textures.
Ingredients
- •4 pounds medium sweet potatoes
- •2 tablespoons extra-virgin olive oil, plus more for drizzling
- •2½ cups plain whole-milk Greek yogurt
- •1 whole serrano chile
- •2 teaspoons finely grated lemon zest
- •2 teaspoons fresh lemon juice
- •1 to taste Kosher salt
- •2 tablespoons toasted sesame seeds
- •1½ cups mint leaves
- •1 to taste Flaky sea salt
Cooking Instructions
- 1.
Preheat oven to 400°F. Toss sweet potatoes with 2 Tbsp. oil on a parchment-lined rimmed baking sheet. Roast, turning halfway through, until tender, 50-60 minutes. Remove from oven; increase oven temperature to 450°F. Let sweet potatoes cool slightly, then tear into large pieces (including skin)-irregular pieces look best. Spread out on the same baking sheet and roast until browned and crisp around the edges, 20-25 minutes.
80 min
- 2.
Combine yogurt, chile, lemon zest, and lemon juice in a medium bowl; season with kosher salt. Coarsely crush sesame seeds on a cutting board with a flat-bottomed mug (or leave them whole).
5 min
- 3.
Spread chile yogurt on a platter; top with sweet potatoes. Scatter mint, sesame seeds, and sea salt over; drizzle with oil.
5 min
- 4.
Sweet potatoes can be roasted 6 hours ahead. Let sit at room temperature. Reheat in a 400°F oven just to warm through before serving. Chile yogurt can be made 1 day ahead; cover and chill.
