Roasted Sweet Potatoes With Chile Yogurt And Mint Recipes

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CHILI-ROASTED SWEET POTATOES

Provided by Food Network Kitchen

Time 50m

Yield 4 servings

Number Of Ingredients 0



Chili-Roasted Sweet Potatoes image

Steps:

  • Toss 1 1/2 pounds sweet potatoes(cut into 1-inch pieces) with 2 tablespoons olive oil, 1 teaspoon each chili powder and kosher salt and a few grinds of pepper. Spread on a baking sheet and bake at 450 degrees F, stirring halfway through, until crisp, 35 to 45 minutes. Puree 1/4 cup warm water, 1 minced garlic clove, the juice of 1 lime, 2/3 cup cilantro, 3 tablespoons sunflower seed butter and 1/4 teaspoon kosher salt in a blender. Serve with the potatoes.

ROASTED SWEET POTATOES WITH CHILE YOGURT AND MINT

This twice-roasted method allows for the sweet potatoes to get super-creamy on the inside while their skins get a little crispy.

Provided by Andy Baraghani

Categories     Bon Appétit     Thanksgiving     Side     Fall     Sweet Potato/Yam     Yogurt     Chile Pepper     Lemon     Sesame     Mint     Roast

Yield 8 servings

Number Of Ingredients 10



Roasted Sweet Potatoes with Chile Yogurt and Mint image

Steps:

  • Preheat oven to 400°F. Toss sweet potatoes with 2 Tbsp. oil on a parchment-lined rimmed baking sheet. Roast, turning halfway through, until tender, 50-60 minutes. Remove from oven; increase oven temperature to 450°F. Let sweet potatoes cool slightly, then tear into large pieces (including skin)-irregular pieces look best. Spread out on the same baking sheet and roast until browned and crisp around the edges, 20-25 minutes.
  • Combine yogurt, chile, lemon zest, and lemon juice in a medium bowl; season with kosher salt. Coarsely crush sesame seeds on a cutting board with a flat-bottomed mug (or leave them whole).
  • Spread chile yogurt on a platter; top with sweet potatoes. Scatter mint, sesame seeds, and sea salt over; drizzle with oil.
  • Do Ahead
  • Sweet potatoes can be roasted 6 hours ahead. Let sit at room temperature. Reheat in a 400°F oven just to warm through before serving. Chile yogurt can be made 1 day ahead; cover and chill.

4 pounds medium sweet potatoes
2 tablespoons extra-virgin olive oil, plus more for drizzling
2 1/2 cups plain whole-milk Greek yogurt
1 serrano chile, finely grated
2 teaspoons finely grated lemon zest
2 teaspoons fresh lemon juice
Kosher salt
2 tablespoons toasted sesame seeds
1 1/2 cups mint leaves, torn if large
Flaky sea salt

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  • Preheat oven to 400°. Toss sweet potatoes with 2 Tbsp. oil on a parchment-lined rimmed baking sheet. Roast, turning halfway through, until tender, 50–60 minutes. Remove from oven; increase oven temperature to 450°. Let sweet potatoes cool slightly, then tear into large pieces (including skin)—irregular pieces look best. Spread out on the same baking sheet and roast until browned and crisp around the edges, 20–25 minutes.
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  • Spread chile yogurt on a platter; top with sweet potatoes. Scatter mint, sesame seeds, and sea salt over; drizzle with oil.
  • Do Ahead: Sweet potatoes can be roasted 6 hours ahead. Let sit at room temperature. Reheat in a 400° oven just to warm through before serving. Chile yogurt can be made 1 day ahead; cover and chill.
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