Equipment
Ingredients
Sweet Potatoes
- 800 g sweet potatoes, peeled and cut into 2.5cm cubes
- 30 ml olive oil
- 4 g kosher salt
- 1 g black pepper, freshly cracked
Chile-Cilantro Sauce
- 30 g fresh cilantro, leaves and tender stems
- 15 g green chili, roughly chopped, seeds removed for less heat
- 3 g garlic, peeled
- 45 ml olive oil
- 15 ml lime juice, freshly squeezed
- 2 g kosher salt
Yogurt Base and Garnish
- 150 g plain whole milk greek yogurt, chilled
- 20 g honey, slightly warmed for easier drizzling
Nutrition (per serving)
Method
Preheat the oven to 220°C/425°F and line a baking sheet with parchment paper.
Place the cubed sweet potatoes in a large mixing bowl, drizzle with olive oil, and season with salt and black pepper. Toss vigorously until evenly coated.
Spread the seasoned sweet potatoes in an even, single layer on the prepared baking sheet, ensuring they are not touching.
Roast the sweet potatoes in the preheated oven for 40 to 45 minutes, flipping them halfway through the cooking time, until they are meltingly tender and deeply caramelized at the edges.
While the potatoes roast, combine the cilantro, green chili, garlic, olive oil, lime juice, and salt in a food processor. Blend until a cohesive but slightly textured vibrant green sauce forms.
Spread the chilled Greek yogurt in a smooth, thick swoop across the bottom of a serving platter.
Arrange the hot, freshly roasted sweet potatoes directly over the bed of Greek yogurt.
Drizzle the bright cilantro sauce and the honey evenly over the sweet potatoes. Serve immediately while the contrast between the hot potatoes and cold yogurt is most distinct.
Chef's Notes
- For the ultimate velvety interior, roasting at a high heat of 220°C/425°F is crucial as it caramelizes the natural sugars quickly while collapsing the starchy center.
- Do not discard the tender stems of the cilantro; they pack more flavor than the leaves alone and blend perfectly into the oil-based sauce.
- You can control the heat level of the green chili sauce entirely by how you prep the pepper. Leave the white ribs and seeds intact for a much sharper kick.
- To achieve a beautiful presentation, use the back of a large spoon to create swoops and divots in the yogurt layer before adding the hot sweet potatoes.
Storage
Refrigerator: 3 days — Store the roasted sweet potatoes, cilantro sauce, and yogurt in separate airtight containers.
Freezer: 1 month — Freeze sweet potatoes only; the yogurt and fresh cilantro sauce will separate and degrade in quality if frozen.
Reheating: Reheat sweet potatoes in a 175°C/350°F oven for 10 minutes until warm. Serve over cold yogurt and sauce.
