Roasted sweet potatoes with yogurt and cilantro lime gremolata

Let’s get cozy with this perfect fall recipe: toasty roasted sweet potatoes, spiced with cumin and paprika, served with gobs of creamy yogurt and a piquant lime, cilantro, and pine nut sauce.

 


Roasted Sweet Potatoes with Yogurt and Cilantro Lime Gremolata

Course: SidesDifficulty: Easy
Servings

2-4

side servings
Total time

45

minutes

Let’s get cozy with this perfect fall recipe: toasty roasted sweet potatoes, spiced with cumin and paprika, served with gobs of creamy yogurt and a piquant lime, cilantro, and pine nut sauce.

Ingredients

  • For the roasted sweet potatoes
  • 2 pounds sweet potatoes

  • ½ tsp cumin

  • ¼ tsp smoked paprika

  • ¼ tsp berbere (or another warm spice of your choice)

  • Olive oil

  • Salt and pepper to taste

  • Labneh or full fat yogurt, for serving

  • For the cilantro lime gremolata
  • Shy of ½ cup finely chopped cilantro, loosely packed

  • 1 small clove of garlic, finely minced

  • Zest of 1 lime

  • Juice of 2 limes

  • 2 tbsp toasted pine nuts

  • 4 tbsp olive oil

  • Salt and freshly ground pepper to taste

Directions

  • Preheat the oven to 425 degrees. Cut the sweet potatoes into even-ish wedges and place in a bowl. Combine with the spices, salt and pepper to taste, and enough oil to generously coat. Spread evenly out on a baking sheet, ensuring that no sweet potatoes are touching– this will cause them to steam and get soggy.
  • Place the basking sheet in the oven. Roasting times will vary by oven. Flip the sweet potatoes after 10-15 minutes. Start checking for doneness around 25 minutes. They could take up to 35 or even 40 minutes.
  • While the sweet potatoes roast, combine all the ingredients for the cilantro lime gremolata in a bowl. Stir to combine, then taste and adjust seasoning as needed.
  • When the sweet potatoes are fork tender and browned on the outside, remove from the oven. Let cool for 5 or so minutes.
  • Spread a generous amount of yogurt or labneh on the bottom of a serving dish and place the sweet potatoes on top. Top with a generous drizzle of the cilantro lime gremolata and extra flakey sea salt.
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