Try these spicy honey-roasted sweet potato wedges for a side. They are topped with lime juice-spiked Greek yogurt, sliced scallions and chopped parsley.
1/2 cup Greek yogurt
Juice of 2 limes
3 tablespoons olive oil
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.