Sweet Potatoes with Yogurt, Cilantro-Chili sauce

Sweet Potatoes With Yogurt and Cilantro-Chile Sauce

  • ¼ cup plus 1/3 cup extra-virgin olive oil
  • Juice of 2 limes
  • Kosher salt, to taste
  • Black pepper, to taste
  • 2 ¼ pounds sweet potatoes, scrubbed and cut into 1-inch wedges
  • ½ bunch cilantro, leaves and tender stems (1/2 ounce)
  • 2 green chiles (jalapenos), 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

  1. Heat the oven to 350 degrees.
  2. In a large bowl, combine 1/4 cup oil,  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.
  3. 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.
  4. Spoon the sauce over the potatoes, dollop with some yogurt, drizzle with oil, and serve with any remaining yogurt on the side.

Note: If you made the Zchug recipe from this site it would be great here rather than this green sauce recipe. 

Adapted from Melissa Clark for the NYT Cooking