Spicy Honey-Roasted Sweet Potato Wedges

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.

I did a happy dance, at least in my mind.

Waking up minus one precious hour of shut eye was fine by me.

That lost hour of sleep is already a distant memory.

My latest joy is that it will be lighter outside later. Thank goodness!

Plus we are getting 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.

For now, that means I am sticking with hearty root vegetables, specifically sweet potatoes.

My pantry is never without sweet potatoes for soup and even salads.

Sometimes I use sweet potatoes more for a side like these honey-roasted sweet potato wedges with lime-spiked Greek yogurt.

They are a roasted vegetable with a special sauce.

How To Make Spicy Honey-Roasted Sweet Potato Wedges

First, I preheat the oven to 425 degrees F and line a sheet pan with aluminum foil.

As the oven is warming up, I make the sauce, which is a combination of Greek yogurt, lime juice, olive oil, salt and pepper.

I put the yogurt mixture to the side and get prepping the sweet potatoes.

With 2 large sweet potatoes, I slice them lengthwise into 8 wedges each that are the size of steak fries.

I toss the sweet potatoes in honey, red pepper flakes, olive oil, salt and pepper.

Then I arrange them on the sheet pan.

They roast for 25-35 minutes until they are tender enough to be pierced with a knife and are browned at the edges.

Finally, I arrange the sweet potatoes on a serving platter and top them with sliced scallions and chopped parsley followed by a generous drizzle of the lime yogurt.

Spicy Honey-Roasted Sweet Potato Wedges

• Author: Paige Adams
• Prep Time: 10 minutes
• Cook Time: 25-35 minutes
• Total Time: 35-45 minutes
• Yield: Serves 4–6 1x

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.

Ingredients

• 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

Instructions

1. Preheat the oven to 425 degrees F. Line a sheet pan with foil.
2. In a small bowl, stir together the yogurt, lime juice and 1 tablespoon olive oil. Season with salt and pepper.
3. 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.
4. Roast the sweet potatoes until they are browned at the edges and tender when pierced with a knife, about 25-35 minutes.
5. Before serving top the sweet potatoes with the scallions and parsley. Drizzle with the lime yogurt and sprinkle with the remaining red pepper flakes.

Notes

Adapted from Gjelina by Travis Lett