Recipe Index

Ingredients

• 2 1/2 lbs sweet potatoes, 3 medium/large
• 3 Tbsp extra virgin olive oil
• 1 tsp fine sea salt
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp black pepper
• 1/4 tsp ground cumin
• 3/4 cup plain Greek yogurt or sour cream, non-fat, or any fat content
• 1 small garlic clove, finely grated
• 1 tsp lemon juice
• 1/4 tsp salt
• 1/2 to 1 tsp hot sauce, optional

Method

1. Heat the oven to 425F; line a large baking sheet with parchment.
2. Slice the sweet potatoes into 3/4 inch rounds, skins on or peeled.
3. Stir the olive oil, salt, smoked paprika, garlic powder, pepper and cumin in a large bowl; add the rounds and toss to coat.
4. Arrange in a single layer; roast for 25 to 30 minutes, until fork-tender but holding together.
5. Press each round gently with the base of a measuring cup until it spreads slightly and cracks at the edges.
6. Brush lightly with olive oil; broil for 2 to 3 minutes, watching closely, until browned and lightly caramelised.
7. Whisk the yogurt or sour cream, garlic, lemon juice, salt and hot sauce if using; serve with the warm sweet potatoes.

Prep: 15 min · Cook: 30 min · Total: 45 min

Nutrition (per serving, where published)