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
- Heat the oven to 350 degrees.
- 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.
- 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.
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
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