• 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 Cashewgurt®
  • 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


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 Cashewgurt®, lime juice, cilantro, mint, salt and pepper.

Serve roasted wedges with Cashewgurt® sauce drizzled on top, garnish with cilantro and scallions.

Roast Sweet Potato with Harissa Yogurt
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