Ingredients

• 2 pound sweet potatoes
• 2 Tbsp Olive Oil
• Sea Salt and Pepper to taste
• 1 cup yogurt, optional
• 1 each lime, juiced
• 2 tablespoon fresh mint, chiffonade, cut in thin ribbons

Cooking Instructions

Preheat an oven to 425°F.

Cut the potato in the skins in 3/4 inch edges.

In a bowl, place the potatoes and add the olive oil, sprinkle with some salt and toss to coat.

Place in a lined sheet pan, skin down, wedge facing up.

Roast for about 20 min, add some oil halfway through, and back in the oven until the potatoes are tender and browned on the edges, another 10-15 min.

Meanwhile, In a large bowl, stir together the yogurt, mint and lime juice. Chill.

Serving Instructions

Can be served with Mayonnaise, Tahini Dressing or homemade Ketchup

Notes

Equipment:
- Chef's knife
- Sheet pan
- Parchment paper
- Mixing bowls