Williams-Sonoma’s Roasted Sweet Potatoes
Serves 8
INGREDIENTS
6 small orange-fleshed sweet potatoes, 4 pounds total
6 tablespoons olive oil
Kosher salt and freshly ground pepper
1½ cups plain yogurt
2 tablespoons chopped fresh flat-leaf parsley 1tablespoon chopped fresh mint, plus small mint leaves for garnish
Calabrian chiles packed in olive oil
DIRECTIONS
Heat the oven to 425 degrees.
Cut each sweet potato lengthwise into 8 wedges. Spread wedges on 1 or 2 rimmed baking sheets. Drizzle with oil and sprinkle with salt and pepper. Toss to coat evenly, then spread the sweet potatoes in a single layer on the sheet(s). Roast, turning every 10 minutes, until the sweet potatoes are evenly browned and tender, about 30 minutes.
Meanwhile, in a small bowl, stir together the yogurt, chopped herbs, 1teaspoon salt and ¼ teaspoon pepper.
Transfer the sweet potatoes to a warmed platter. Dot with the Calabrian chiles and garnish with the mint leaves. Serve immediately with the yogurt sauce.
— From Williams-Sonoma’s “The Best of Thanksgiving:
Recipes and Inspiration for a Festive Holiday Meal” William-Sonoma’s Roasted Sweet Potatoes are served with a tasty herb yogurt to balance the sweetness.