Sweet Potatoes With Yogurt and Cilantro-Chile Sauce

By lorik

Ingredients

• 1/4 cup plus 1/3 cup extra-virgin olive oil, plus more for serving
• 1/2 tablespoon honey
• Juice of 2 limes
• Kosher salt, to taste
• Black pepper, to taste
• 2 1/4 pounds sweet potatoes, scrubbed and cut into 1-inch wedges
• 1/2 bunch cilantro, leaves only (1/2 ounce)
• 2 green chiles, seeded and chopped
• 2 garlic cloves, grated on a Microplane or minced
• 2 tablespoons sliced blanched almonds
• 1 tablespoon white wine vinegar
• 1 cup Greek yogurt

Details

Servings 4
Adapted from NYTimes.com

Preparation

Step 1

Heat the oven to 350 degrees.

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.

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.

Spoon the sauce over the potatoes, dollop with some yogurt, drizzle with oil, and serve with any remaining yogurt on the side.

621 calories; 38 grams fat; 6 grams saturated fat; 0 grams trans fat; 24 grams monounsaturated fat; 3 grams polyunsaturated fat; 63 grams carbohydrates; 9 grams dietary fiber; 17 grams sugars; 11 grams protein; 9 milligrams cholesterol; 1004 milligrams sodium