I need to eat more vegetables. Well, OK. A confession. I need to eat some vegetables.
While that’s a bit of an exaggeration, the fact is that I could stand to get more plant matter on my plate. Embracing that idea, I’ve been seeking out recipes that will highlight veggies while keeping the animal proteins on the side. Man of the recipes from the vegetable-centric Gjelina cookbook fit the bill. First up: Roasted Sweet Potatoes with Honey, Aleppo Pepper & Lime Yogurt.
I enjoyed this. I do wish I had gotten the sweet potatoes just a bit crispier on the outside but the Aleppo pepper and honey were on point. I thought the amount of red pepper would be overkill but it was just about right. The yogurt sauce, honestly, is the only part I’m ambivalent about. I’m not sure that it really added anything to the dish and am considering trying this dish again with a sauce made from coconut cream and avocado.
- ½ cup Greek-style yogurt
- Juice of 2 limes
- 3 Tbsp extra-virgin olive oil
- Sea salt
- Freshly ground black pepper
- 2 medium to large sweet potatoes
- 2 Tbsp honey
- 1 Tbsp Aleppo pepper (or crushed red pepper flakes)
- Flaky sea salt
- 2 green onions or a handful of fresh cilantro
- Preheat the oven to 425°F.
- In a small bowl, combine the yogurt with the lime juice and 1 Tbsp of the olive oil. Season with sea salt and pepper. Set aside.
- Cut the sweet potatoes lengthwise into eight wedges (about 1" in diameter). In a medium bowl, toss the sweet potatoes with the honey, ½ Tbsp of the Aleppo pepper, and the remaining olive oil. Season with sea salt and pepper. Marinate for 10 minutes, tossing once or twice to coat.
- Transfer the sweet potatoes to a rimmed baking sheet and roast until they are nicely caramelized around the edges and soft when pierced with a knife at the thickest part, 25 to 30 minutes.
- Transfer to a serving platter, drizzle yogurt over all, and garnish with the green onions or cilantro and remaining Aleppo pepper. Season with flaky salt. Serve warm.