ROASTED SWEET POTATOES WITH CHILE YOGURT AND MINT

Roasted Sweet Potatoes with Chile Yogurt and Mint image

Provided by Andy Baraghani

Yield 8 servings

Number Of Ingredients 10

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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

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.