Roasted Sweet Potato Wedges with Cilantro Yogurt
Ingredients
- 3/4 cup plain Greek yogurt
- 2 cloves garlic, minced
- 1 bunch fresh cilantro, very finely chopped, plus more for serving About 1/2 cup once finely chopped
- 4 tablespoons extra-virgin olive oil, divided
- 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 (optional)
- 3 tablespoons toasted pine nuts
Instructions
- Preheat oven to 425 degrees F.
- Mix together the yogurt, garlic, cilantro, 2 tablespoons olive oil, 1/2 teaspoon salt and a 1/4 teaspoon pepper in a medium bowl and set aside.
- Toss the sweet potatoes with the cinnamon, 2 tablespoons olive oil and 1 teaspoon salt.
- Spread evenly on a sheet pan lined with parchment. Bake for 40 to 45 minutes.*
- Transfer the sweet potatoes to a serving plate, and dollop with the yogurt sauce (serving any remaining on the side), drizzle with sriracha (if using), and sprinkle on the pine nuts and remaining cilantro.
Notes
*The original recipe says to roast for 25-30 minutes. For my preference, this wasn't long enough. However, start checking your potatoes around the 30 minute mark to make sure you're roasting them to your liking.