6 lbs. sweet potatoes, peeled and cubed
½ c. honey
¼ c. + chili oil (olive oil and Aleppo pepper simmered for 15 min at low heat. I couldn’t find an Aleppo pepper and tried a different red pepper. It didn’t add enough heat to our dish so next time I just might try red pepper flakes.)
2 T. butter, melted
1 T. za’atar seasoning
3-4 garlic cloves, finely chopped or pressed
2 c. full fat Greek yogurt
2 limes (juice and zest)
¼ c. maple syrup
Green onions, chopped for garnish
Peel and chop sweet potatoes into 1-inch cubes. Toss with olive oil and salt and bake for 20-25 minutes at 400 degrees. You want them just barely undercooked.
While the potatoes roast, make chili oil and let cool. Combine honey, chili oil, melted butter, garlic cloves and za’atar seasoning. Pull the potatoes out of the oven and coat with the honey mixture. Place back in oven for 15+ more minutes.
Combine 2 cups Greek yogurt with juice and zest of 2 limes with ¼ c. of maple syrup (to taste).
Pull potatoes out of the oven, garnish with green onions and serve yogurt sauce on the side or drizzled over the top.
(Going to try this with brussel sprouts next)