Savory Roasted Sweet Potatoes with Cilantro and Lime

Ingredients you'll need

• Sweet potatoes: Choose sweet potatoes that are heavy, with no wrinkles in the skin. (If the skin is wrinkly, they are old and about to spoil and will probably be a little hollow inside.)
• Full fat Greek yogurt: Don't skimp here. You need the full fat for the creaminess. We aren't using a whole lot, so don't worry about the calories!
• Lime juice and lime zest: Look for limes that are dark green and that have a shiny skin. Store them at room temperature so they will be easier to juice. The lime zest is the perfect kiss of aroma and brightness when finishing the dish. Once you learn how to use citrus zest to add flavor to recipes like this, you'll want to add it to everything!
• Cilantro: You want dark green cilantro with perky leaves.
• Green chiles: I used thin, Thai green chilis. Serrano chiles would also work well.
• Almonds: Use unsalted almonds. Raw or roasted are both fine.
• Honey: Okay, I'll accept this little bit of sweetness on the potatoes. It's just a hint and not overpowering.
• Olive oil and white wine vinegar: To finish the sauce. The sweetness of the white wine vinegar balances out the tartness of the lime juice.

In a large bowl, whisk together the olive oil, honey, lime juice and salt.

Add the potatoes to the bowl with the lime juice mixture and stir until the potatoes are well-coated.

• You can use serrano chilis, jalapeños, or Thai chilis. Just be aware of the heat level of what you are buying and adjust the amount accordingly when you make the sauce.
• To make these savory roasted sweet potatoes vegan, substitute agave syrup or maple syrup in place of the honey, and use vegan yogurt—one made with coconut milk would taste great with these flavors!
• Feel free to swap out the almonds for other nuts like pistachios or hazelnuts.
• If you don't have white wine vinegar, try apple cider vinegar or white balsamic vinegar.

FAQ

• Chef's knife and cutting board: To chop the sweet potatoes and the chilis.
• Sheet pans: For roasting the sweet potatoes.
• Mixing bowl, whisk and silicone spatula: To mix up the honey-lime olive oil, we'll coat the sweet potatoes with it before they are roasted.
• Microplane grater: To zest the lime. (My favorite kitchen tool!)
• Mini food processor: For the cilantro sauce. I used my mini food processor, because although you can use a large one it wasn't really enough volume of ingredients. This little guy comes in handy a lot for sauces like this.

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