Roast Sweet Potato Wedges with Herbed Harissa Cashewmilk Yogurt
These wedges are the perfect antidote for when you’re craving thick-cut steak fries, but then your New Year’s resolution pops in and says, nope.
Serving Size: 4 servings
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
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
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.