New York Times food editor Sam Sifton offers a delicious take on a holiday classic.
Posted in , Nov 13, 2020
Serve one half to one whole sweet potato per person, scaling the recipe up or down as needed.
|6 sweet potatoes|
|¼ c. honey|
|1 Tbsp. red pepper flakes|
|⅓ c. extra-virgin olive oil|
|Kosher salt and freshly ground black pepper|
|1 c. Greek-style yogurt|
|⅓ c. fresh lime juice (about 4 limes)|
|1 bunch scallions, both green and white parts, trimmed and thinly sliced|
1. Heat oven to 425°F. Cut sweet potatoes lengthwise into 4 wedges each. Place in a large bowl or bowls, and toss with honey, 1 tablespoon red pepper flakes and all but 2 tablespoons oil. Let sit for 10 minutes or so, tossing once or twice to coat, as oven heats.
2. Transfer sweet potatoes to two aluminum foil–lined rimmed baking sheets, season with salt and black pepper, then roast until they are deeply caramelized around the edges and soft when pierced with a fork at their thickest part, 30 to 35 minutes.
3. As the sweet potatoes roast, combine the yogurt, lime juice and remaining 2 tablespoons oil in a bowl, and whisk to combine. Season to taste with salt and black pepper; set aside.
4. When the sweet potatoes are done, transfer to a large serving platter, then drizzle with yogurt mixture. Garnish with remaining 1 tablespoon red pepper flakes, scallions and a final sprinkle of salt, if you like.
Makes 6 to 12.
Nutritional Information: Calories: 210; Fat: 10g; Cholesterol: 5mg; Sodium: 90mg; Total Carbohydrates: 29g; Dietary Fiber: 3g; Sugars: 13g; Protein: 4g.
Recipe reprinted from See You on Sunday. Copyright © 2019 by Sam Sifton. Photographs © 2019 by David Malosh. Published by Random House, an imprint of Penguin Random House, LLC.