ROASTED SWEET POTATO WEDGES WITH WARM FETA SAUCE

In large bowl, toss together 2 large sweet potatoes, peeled and cut in ¾-inch thick wedges; 1 tbsp olive oil; 1 clove garlic, minced; and ¼ tsp salt. Arrange in single layer on parchment paper–lined rimmed baking sheet. Roast in 425°F oven, turning once, until tender and edges are golden, about 35 minutes. Transfer to serving dish. In microwaveable bowl, microwave ½ cup crumbled feta cheese, lightly mashed, on high until warmed, about 10 seconds; stir in ¾ cup 2% plain Greek yogurt, ½ tsp each grated lemon zest and lemon juice and ¼ tsp each salt and pepper. Spoon yogurt mixture over sweet potatoes. Sprinkle with 2 tbsp natural (skin-on) almonds, toasted and chopped, and 1 tsp finely chopped fresh oregano. Makes 4 servings.

PER SERVING: about 280 cal, 11 g pro, 11 g total fat (4 g sat. fat), 37 g carb (6 g dietary fibre, 13 g sugar), 20 mg chol, 570 mg sodium, 552 mg potassium. % RDI: 26% calcium, 13% iron, 297% vit A, 42% vit C, 9% folate.