Salt Roasted Sweet Potatoes Recipe with Chili Mint Yogurt Sauce

Name: Salt Roasted Sweet Potatoes Recipe with Chili Mint Yogurt Sauce
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 14 serving
Ingredients: 12-14 small sweet potatoes; kosher salt; 1 ½ cups Greek yogurt; ½ cup buttermilk; 2 tablespoons fresh lime juice; 2 tablespoons fresh mint; 2 tablespoons fresno chili pepper; 1 tablespoon olive oil; sea salt; black pepper

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Prep Time
5 mins
Cook Time
5 mins
Total Time
35 mins
Servings
14
Calories
125 kcal
Course
Side Dish, Appetizer, Condiments
Cuisine
Mediterranean, International, Middle Eastern

Salt Roasted Sweet Potatoes Recipe with Chili Mint Yogurt Sauce

Tyler Rodriguez

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Give your oven a rest and break out the grill for this super simple Salt Roasted Sweet Potatoes Recipe! Topped with a tangy, herby, slightly spiced Chili Mint Yogurt Sauce, we're taking a traditional Thanksgiving staple side dish and turning it into a spectacular flavor bomb of deliciousness.

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Ingredients

Servings

12-14 small sweet potatoes
kosher salt one whole box
1 ½ cups Greek yogurt
½ cup buttermilk
2 tablespoons fresh lime juice
2 tablespoons fresh mint minced
2 tablespoons fresno chili pepper minced
1 tablespoon olive oil
sea salt to taste
black pepper to taste

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Instructions

Preheat the gas side of the Cuisinart Twin Oaks Pellet & Gas Grill to medium (or around 450 degrees). Line a large roasting pan or sheet pan with a thick layer of kosher salt, using the whole box if needed. Wash the sweet potatoes, then roll in the salt to completely coat. Make sure there is salt underneath each potato. Place pan on the center of the grill, close the cover, and roast for 30 minutes, or until the skin has pulled away from the flesh of the potato and potatoes are soft to the touch. Remove from heat.
While potatoes roast, add the yogurt, buttermilk, lime juice, mint, peppers, and olive oil to a medium bowl and whisk well to combine. Add more buttermilk as needed to reach a drizzling consistency, then season with salt and pepper. Cover and keep in the fridge until ready to use.
To plate: gently brush excess salt from each potato, then slice the skin lengthwise and pinch from the ends to open. Dollop the yogurt sauce over each potato, then garnish with a drizzle of olive oil and a sprinkle of sea salt and pepper. Enjoy!

Notes

You can make the sauce a couple days in advance, just keep it sealed in the fridge. The flavors will intensify the earlier you prep it.
If you can't find Fresno peppers, feel free to use Serrano peppers, or a couple pinches of ground cayenne pepper.
Pay attention to the thermometer on the cover of the gas grill, as varying outdoor temperatures could require adjusting of the flames. It was snowing when I made these, so my burners were set to medium. A hotter grill will roast the potatoes faster, and a cooler one will require more time.
If you're making the potatoes in advance, you can rewarm them in the microwave, the oven, or throw them back on the grill under low, indirect heat.

Nutrition Information

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Calories 125kcal (6%) Carbohydrates 24g (8%) Protein 4g (8%) Fat 1g (2%) Saturated Fat 1g (5%) Cholesterol 2mg (1%) Sodium 78mg (3%) Potassium 428mg (12%) Fiber 3g (12%) Sugar 6g (12%) Vitamin A 15873IU (317%) Vitamin C 7mg (8%) Calcium 69mg (7%) Iron 1mg (6%)

Nutrition Facts

Serving: 14Serving

Amount Per Serving

Calories 125 kcal

% Daily Value*

Calories	125kcal	6%
Carbohydrates	24g	8%
Protein	4g	8%
Fat	1g	2%
Saturated Fat	1g	5%
Cholesterol	2mg	1%
Sodium	78mg	3%
Potassium	428mg	9%
Fiber	3g	12%
Sugar	6g	12%
Vitamin A	15873IU	317%
Vitamin C	7mg	8%
Calcium	69mg	7%
Iron	1mg	6%