Sweet Potato Swoosh

• servings: 6 servings
• active time: 10 minutes
• total time: 45 minutes

Ingredients

• 4 medium sweet potatoes (scrubbed clean)

• 1/3 cup plus 2 Tbsp. extra-virgin olive oil

• 1 tsp. kosher salt (divided)

• 2/3 cup fresh cilantro leaves

• 1 garlic clove (minced)

• 2 Tbsp. seeded and finely chopped jalapeno pepper

• Zest of 1 lime

• Optional for serving: plain whole-milk Greek yogurt

Directions

1. Preheat oven to 425°F. Cut potatoes into quarters lengthwise, then cut each wedge in half crosswise into 2-3"-long pieces. Toss with 2 Tbsp. of the oil and 1/2 tsp. salt on a rimmed baking sheet. Bake for 35 minutes, tossing every 12 to 15 minutes to avoid burning, until fork tender.

2. For the cilantro gremolata: Finely chop cilantro and place in a bowl; add garlic, jalapeno, lime zest, and remaining 1/2 tsp. salt. Whisk in remaining 1/3 cup olive oil. (Or shove it all in a food processor)

3. To serve, add a swoosh of yogurt on a plate or serving platter and top with roasted sweet potatoes. Spoon cilantro gremolata overtop.

Notes

From Rachel: I swapped out half the olive oil in the gremolata for water and thought it still came out great. My sweet potatoes or yams also didn’t need as long to cook before they were tender, so keep an eye on that.