Who doesn’t love sweet potatoes at Thanksgiving, especially when they’re roasted to perfection? This recipe, from Williams-Sonoma’s “The Best of Thanksgiving: Recipes and Inspiration For A Festive Holiday Meal” (Weldon Owen, $25) adds depth to the classic with Calabrian chiles, which adds heat to the sweet. An easy-to-make parsley and mint yogurt sauce finishes the dish with style.
Don’t have those herbs on hand? Any fresh herbs will do, including basil and cilantro.
Williams-Sonoma’s Roasted Sweet Potatoes with Herbed Yogurt
Serves 8
Ingredients:
6 small orange-fleshed sweet potatoes, 4 pounds total
6 tablespoons olive oil
Kosher salt and freshly ground pepper
1½ cups plain yogurt
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh mint, plus small mint leaves for garnish
Calabrian chiles packed in olive oil
Directions:
Heat the oven to 425 degrees.
Cut each sweet potato lengthwise into 8 wedges. Spread wedges on 1 or 2 rimmed baking sheets. Drizzle with oil and sprinkle with salt and pepper. Toss to coat evenly, then spread the sweet potatoes in a single layer on the sheet(s). Roast, turning every 10 minutes, until the sweet potatoes are evenly browned and tender, about 30 minutes.
Meanwhile, in a small bowl, stir together the yogurt, chopped herbs, 1 teaspoon salt and ¼ teaspoon pepper.
Transfer the sweet potatoes to a warmed platter. Dot with the Calabrian chiles and garnish with the mint leaves. Serve immediately with the yogurt sauce.
— From Williams-Sonoma’s “The Best of Thanksgiving: Recipes and Inspiration for a Festive Holiday Meal (Weldon Owen)
