ROASTED SWEET POTATO WEDGES WITH CILANTRO YOGURT

Roasted Sweet Potato Wedges with Cilantro Yogurt image

Provided by Molly Yeh

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 10

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3/4 cup Greek yogurt
2 cloves garlic, minced
1 bunch fresh cilantro, very finely chopped, plus more for serving
4 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 pounds sweet potatoes, cut into 3/4-inch wedges
1/4 teaspoon ground cinnamon
Sriracha, for drizzling
3 tablespoons (30 grams) toasted pine nuts
Flaky salt, for serving

Steps:

Mix together the yogurt, garlic, cilantro, 2 tablespoons olive oil, 1/2 teaspoon salt and a few turns of pepper in a medium bowl and set aside.
Preheat the oven to 425 degrees F.
Toss the sweet potatoes with the cinnamon, 2 tablespoons olive oil and 1 teaspoon salt and spread evenly on 2 half-sheet pans lined with parchment. Bake, tossing occasionally, until golden brown, 25 to 30 minutes
Transfer the sweet potatoes to a serving plate, then dollop with the yogurt (serving any remaining on the side), drizzle with sriracha, and sprinkle on the pine nuts, remaining cilantro, a few turns of pepper and flaky salt and serve.