Roast Sweet Potato Wedges with Herbed Harissa Cashewmilk Yogurt

Ingredients

• 3 large sweet potatoes, peeled and cut into wedges
• 3 tablespoons olive oil
• ½ teaspoon garlic powder
• ½ teaspoon smoked paprika
• 1 teaspoon sea salt
• ½ teaspoon black pepper

For the Yogurt Sauce

• 2 cups Unsweetened Plain Cashewmilk Yogurt
• juice of 1 lime
• ¼ cup mint, chopped
• ¼ cup cilantro, chopped (plus extra for garnish)
• salt and pepper, to taste
• 2 scallions, finely sliced. to garnish

Prep

Preheat oven to 400° F.

Peel sweet potatoes; cut in half crosswise and then into wedges about 1 inch wide. Toss wedges with olive oil, garlic powder, smoked paprika, salt and pepper. Roast until soft, approximately 25-30 minutes.

In a small bowl mix Cashewmilk Yogurt, lime juice, cilantro, mint, salt and pepper.

Serve roasted wedges with Cashewmilk Yogurt sauce drizzled on top, garnish with cilantro and scallions.

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