Smashed Sweet Potatoes with Yogurt, Tahini, and Lime
When roasted whole, these baby sweet potatoes get wonderfully crispy on the outside and super soft and sweet on the inside. They can, however, be difficult to track down. So if you can’t find baby Japanese sweet potatoes, sub any yam or sweet potato; just cut them into 1-inch wedges and toss with a little olive oil and salt before roasting.
Preheat the oven to 425°F.
Toss the sweet potatoes on a baking sheet and pop and in the oven for 30-40 minutes.
Meanwhile, whisk together the yogurt, tahini, garlic, and lime juice in a small bowl. Add water as needed to thin the sauce a little (pourable but not watery), and season to taste with salt.
Transfer the roasted sweet potatoes to a large plate and use a wooden spoon to smash each one; spoon over the yogurt sauce and drizzle generously with olive oil. Finish with a good pinch or two of flaky salt and garnish with cilantro leaves.
1 pound baby Japanese yams
2 tablespoons greek yogurt
1 tablespoon tahini
1 small grated garlic clove
juice of ½ lime
water, as needed
cilantro, to garnish