Sweet Potatoes With Yogurt and Cilantro-Chile Sauce
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- ¼cup plus ⅓ cup extra-virgin olive oil, plus more for serving
- ½tablespoon honey
- Juice of 2 limes
- Kosher salt, to taste
- Black pepper, to taste
- 2¼pounds sweet potatoes, scrubbed and cut into 1-inch wedges
- ½bunch cilantro, leaves only (½ 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
Nutritional analysis per serving (6 servings)
414 calories; 25 grams fat; 5 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 3 grams polyunsaturated fat; 43 grams carbohydrates; 7 grams dietary fiber; 11 grams sugars; 7 grams protein; 670 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Heat the oven to 350 degrees.
- Step 2
In a large bowl, combine ¼ 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 ⅓ 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.
Private Notes
Comments
I always include some tender cilantro stems (chopped) along with the leaves in any recipe that calls for leaves only. If you really like the flavor of cilantro, the succulent stems give great little flavor bursts when you bite into them.
Wow! 621 calories for a vegetable side dish! I love the NYT cooking app for its variety of flavorful offerings, but they are usually laden with excess fats and sugars (since when do sweet potatoes need honey?) Sorry to rant, but how about some flavorful dishes with reasonable calorie loads?
This is heaven on a sheet pan.
I used maple syrup because I prefer it to honey, and pumpkin seeds because I'm currently addicted to them. I also used cilantro stems (why not?) and the purée was wonderful.
The yogurt is a must. I'll be tempted to mix the purée into the yogurt next time because they're so great together, but I guess it wouldn't make such a pretty presentation. I'm also thinking orange zest belongs in here somewhere.
And next time will be next week.
I combined the sauce ingredients with the yogurt and blended it all together. Magic!
I made this pretty much according to the recipe, just trimming the oil a bit. I swapped sunflower seeds in for the almonds due to a nut allergy, not the same but acceptable swap. When I do this again, I will probably simplify the prep on the sweet potatoes a bit. But the dish is delicious and I’ll certainly make it again.
This was a hit. I used some butternut squash and a can of chickpeas as well as sweet potato. I left out the honey in roasting and the almonds in the sauce.
Advertisement