Roasted sweet potatoes with jalapeno lime yogurt

Never to be seen again, because I ate them all in 5 minutes.

Obviously no one has to be told that sweet potatoes are divine, but they are kind of an all star ingredient in other ways, too. They go so well with so many different flavors, and unlike all the other potatoes (about which I care very little unless in this form), sweet potatoes aren't just a vehicle for consuming butter (although they can be that, too). Their sweet caramelized flavor and texture is amazing with spicy, tangy yogurt—and the "burned" parts are the very best parts. And the mint of course just brings it to the next level. 

These are easy-pease for a dinner side or for make ahead lunches-that-don't-suck. I'd just recommend keeping the yogurt sauce on the side if you're not going to eat them right away

Roasted sweet potatoes with jalapeno lime yogurt

Yields about 4 servings
3 sweet potatoes, scrubbed clean, sliced into long thin wedges
2-3 T olive oil
Salt and pepper
½ cup plain, 2% fat Greek yogurt
Grated jalapeno or Serrano to taste (it depends how spicy your pepper is!)
1 T lime juice
A drop of honey (optional)
Flaky sea salt such as fleur de sel
A couple tablespoons of chopped mint

Preheat oven to 425 degrees (I use convection roast). Line a baking sheet with foil and set aside. Toss potato wedges in olive oil in a large bowl, and then transfer them to a single layer on the baking sheet (with skin side down if possible). Sprinkle generously with salt. Roast for 25-30 minutes until heavily caramelized and soft. Meanwhile, make the yogurt sauce by whisking together yogurt, lime juice, honey (if you want), and grated jalapeno (to taste!). Season with salt and pepper to taste. Transfer to a small ziplock baggie to store in the fridge until ready to use. Plate warm sweet potatoes, and sprinkle with flaky sea salt and pepper. Then use scissors to cut the corner of the baggie of yogurt sauce so that you can drizzle it over the potatoes. Finish with a sprinkling of chopped mint.