Daylight savings is here, and I can’t put into words how excited I was to spring forward last weekend. Waking up minus one precious hour of shut eye was fine by me since it will be light outside later, and we are that much closer to the start of the outdoor farmers market season in Chicago. The countdown to May is on.

Of course I know I am getting ahead of myself. We are still months away from fresh berries and endless basil, so for now I am sticking with hearty root vegetables. My pantry is never without sweet potatoes for soup, but I tried a new recipe, spicy honey-roasted sweet potato wedges with lime-spiked Greek yogurt.

Spicy Honey-Roasted Sweet Potato Wedges
Adapted from Gjelina by Travis Lett

Serves 4 to 6

1/2 cup Greek yogurt
Juice of 2 limes
3 tablespoons olive oil
Sea salt
Black pepper
2 large sweet potatoes
2 tablespoons honey
1 tablespoon crushed red pepper flakes
2 scallions, thinly sliced on the bias
1 tablespoon curly parsley, roughly chopped

Preheat the oven to 425 degrees F. Line a sheet pan with foil.

In a small bowl, stir together the yogurt, lime juice and 1 tablespoon olive oil. Season with salt and pepper.

Slice each sweet potato lengthwise into 8 wedges. In a large bowl, toss the sweet potatoes with honey, 1/2 tablespoon red pepper flakes and the remaining olive oil. Season with salt and pepper and arrange in a single layer on the prepared sheet pan.

Roast the sweet potatoes until they are browned at the edges and tender when pierced with a knife, about 25-35 minutes.

Before serving top the sweet potatoes with the scallions and parsley. Drizzle with the lime yogurt and sprinkle with the remaining red pepper flakes.

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