Roasted Sweet Potatoes with Honey, Smoked Paprika and Lime Yogurt

Name: Roasted Sweet Potatoes with Honey, Smoked Paprika and Lime Yogurt
Yield: 4 servings
Ingredients: 2 medium (about 3 pounds) orange sweet potatoes (also known as yams); 2 tablespoons honey; 3 tablespoons extra virgin olive oil, divided (2 for the potatoes, 1 for the yogurt); 1 1/2 teaspoons smoked paprika; kosher salt; freshly ground black pepper; 1/2 cup Greek yogurt; Juice of 2 limes; 2 green onions, ends trimmed and sliced on the bias; cilantro leaves

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Servings
4 servings

Roasted Sweet Potatoes with Honey, Smoked Paprika and Lime Yogurt

Orion Moreno

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Adapted from Gjelina: Cooking from Venice, California.

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Ingredients

Servings

2 medium (about 3 pounds) orange sweet potatoes (also known as yams)
2 tablespoons honey
3 tablespoons extra virgin olive oil, divided (2 for the potatoes, 1 for the yogurt)
1 1/2 teaspoons smoked paprika
kosher salt
freshly ground black pepper
1/2 cup Greek yogurt
Juice of 2 limes
2 green onions, ends trimmed and sliced on the bias
cilantro leaves

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Instructions

Cut each sweet potato in half lengthwise, then cut each half in half widthwise. Cut each quarter into four long wedges, so you'll have a total of 32 wedges. Add wedges to a large bowl and toss with honey, 2 tablespoons olive oil and smoked paprika. Season well with kosher salt and freshly ground black pepper. Let marinate for 10 minutes, tossing twice throughout.
Preheat and oven to 425°F. Transfer the sweet potatoes to a rimmed baking sheet, and roast until they are tender and caramelized around the edges (35 - 45 minutes), tossing occasionally. You'll know they're done when a knife easily pierces the thickest part of one of the wedges.
While the potatoes are cooking, whisk together yogurt, lime juice and 1 tablespoon of olive oil. Season to taste with kosher salt and black pepper.
To serve, transfer potatoes to a large platter, and drizzle with lime yogurt (you won't use all of it). Finish with a scattering of sliced green onions and cilantro leaves.