Sweet Potatoes with Chile-Cilantro

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  • ¼ cup plus 1/3 cup extra-virgin olive oil, plus more for serving
  • ½ tsp. honey
  • Juice of 2 limes
  • Kosher salt, to taste
  • Black pepper, to taste
  • 2 ¼ pounds sweet potatoes, scrubbed and cut into 1-inch wedges
  • ½ bunch cilantro, leaves only (1/2 ounce)
  • 2 green chiles, seeded and chopped
  • 2 garlic cloves, minced
  • 2 tbsp. sliced blanched almonds
  • 1 tbsp. white wine vinegar
  • 1 cup Greek yogurt
  1. Heat the oven to 350 degrees.
  2. In a large bowl, combine 1/4 cup oil, the honey, juice from 1 lime, a large pinch of salt and pepper to taste, and toss with potato wedges. Spread in an even layer on a rimmed baking sheet, bake until tender and lightly browned in spots, 45 to 55 minutes. Sprinkle with additional salt to taste.
  3. Meanwhile, in a food processor, pulse to combine 1/3 cup oil, the cilantro, chiles, garlic, almonds, juice from remaining lime, vinegar and a large pinch of salt, until it forms a chunky purée. Taste and add more salt if needed.
  4. Spoon the sauce over the potatoes, dollop with some yogurt, drizzle with oil, and serve with any remaining yogurt on the side.