I am obsessed with this dish. It has all of the flavor element and textures that I love in a recipe. Spicy, sweet, creamy, crunchy and just all around satisfying. This sweet potato dish is served with a spicy gochujang yogurt, a fresh cilantro and mint salad as well as crunchy sesame almonds. The sweet potato wedges are roasted at a high temp so they become perfectly charred. The sweetness from the sweet potatoes pairs perfectly with the savoriness of the yogurt and cilantro salad.
Sweet Potato Wedges with Gochujang Yogurt
Ingredients
- 3 large sweet potatoes
- 2 tbsp olive oil
- sea salt + pepper
- 1 1/2 cups full-fat greek yogurt
- 1 tbsp gochujang paste
- 1 tbsp olive oil
- 2 tsp lemon zest
- 1 lemon *juiced*
- 1 tbsp butter
- 1/2 cup almonds *chopped*
- 1/4 cup sesame seeds
- 1 1/2 cups fresh cilantro leaves *chopped*
- 1/3 cup fresh mint
- 1 tbsp olive oil
- sea salt + pepper to taste
Directions
- Preheat the oven to 425 F. Line a baking sheet with parchment paper. Cut your sweet potatoes lengthwise into large wedges. Add to the baking sheet and drizzle with olive oil and season with salt and pepper. Roast for 30 minutes.
- In a small bow mix together the yogurt, gojuchang, lemon zest, half of the lemon juice and olive oil. Season with salt and pepper and set aside.
- In a sauté pan melt the butter and then add in the almonds and sesame seeds. Toast until gold brown for about 3-4 minutes.
- Make the cilantro salad by tossing together the cilantro, mint, olive oil, lemon and salt and pepper.
- Plate the sweet potatoes by add the yogurt to the bottom of the plate, then add the sweet potatoes on top, then garnish with the salad and the sesame almonds.
