Name: Roasted Sweet Potatoes with Chile Yogurt and Mint
Yield: 8 servings
Ingredients: 4 pounds medium sweet potatoes; 2 tablespoons extra-virgin olive oil, plus more for drizzling; 2 1/2 cups plain whole-milk Greek yogurt; 1 serrano chile, finely grated; 2 teaspoons finely grated lemon zest; 2 teaspoons fresh lemon juice; Kosher salt; 2 tablespoons toasted sesame seeds; 1 1/2 cups mint leaves, torn if large; Flaky sea salt

Torn chunks of roasted sweet potato on a bed of yogurt topped with fresh mint and crushed sesame seeds.

This twice-roasted method allows for the sweet potatoes to get super-creamy on the inside while their skins get a little crispy.

Recipe notes

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