Equipment
Ingredients
Sweet Potatoes
- 800 g sweet potatoes, scrubbed
- 30 ml olive oil
- 4 g kosher salt
Smoky Yogurt Sauce
- 200 g plain whole milk greek yogurt, room temperature
- 1 garlic, minced
- 3 g smoked paprika
- 15 ml lemon juice, freshly squeezed
- 1 g kosher salt
Toppings
- 4 large eggs
- 50 g almonds, roughly chopped
- 15 ml olive oil
- 10 g fresh cilantro, chopped
Nutrition (per serving)
Method
Preheat the oven to 200°C/400°F. Line a baking sheet with parchment paper for easy cleanup.
Chop the sweet potatoes into even wedges, about 2.5 centimeters thick.
Season the sweet potato wedges by tossing them with olive oil and kosher salt until evenly coated.
Roast the sweet potatoes in the preheated 200°C/400°F oven for 45 minutes, turning halfway through, until tender and caramelized on the edges.
Mix the Greek yogurt, minced garlic, smoked paprika, lemon juice, and salt in a mixing bowl until completely smooth.
Toast the chopped almonds in a dry skillet over medium heat for 3 to 5 minutes until fragrant, shaking the pan frequently to prevent burning. Remove from the pan and set aside.
Fry the eggs in olive oil in the skillet over medium-high heat until the whites are set. For vulnerable populations, ensure eggs are pasteurized or cook yolks thoroughly until they reach an internal temperature of 74°C/165°F.
Plate the dish by swooshing the smoky yogurt sauce on the bottom of a wide bowl. Top with hot sweet potato wedges, a fried egg, toasted almonds, and a sprinkle of fresh cilantro.
Chef's Notes
- For the crispiest sweet potatoes, do not overcrowd the baking sheet. Give the wedges plenty of space to allow steam to escape; use two sheets if necessary.
- Soaking the sweet potato wedges in cold water for 30 minutes before roasting helps pull out excess starch, resulting in a significantly crispier exterior.
- The residual heat from the sweet potatoes will gently warm the yogurt base. Spreading the yogurt on the plate rather than dolloping it directly on top of the hot vegetables preserves its creamy texture and prevents splitting.
- If your garlic is particularly sharp, you can mellow it by stirring the minced clove into the lemon juice and letting it sit for 10 minutes before adding the yogurt.
Storage
Refrigerator: 3 days — Store roasted sweet potatoes and yogurt sauce in separate airtight containers. Fried eggs do not keep well and should be made fresh.
Reheating: Reheat sweet potatoes in a 175 C oven until warmed through. Serve with cold yogurt sauce and a freshly fried egg.
