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: Easy2-4
side servings45
minutesLet’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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