1
3 sweet potatoes
1 tbsp olive oil
1 tbsp brown sugar
1 tsp ground cumin
1/2 tsp garlic salt
1/4 tsp cayenne pepper
1/2 cup Balkan-style plain yogurt
1 tsp dried rosemary or dill
1 tsp lemon, orange or lime zest
Preheat oven to 450F (260C). Lightly oil a large rimmed baking sheet and place in oven to heat. Peel potatoes. Slice in half lengthwise, then in half crosswise. Place each piece cut-side down, then slice into half-moon-shaped wedges 1/2 in. (1 cm) thick. In a large bowl, toss potatoes with oil. Sprinkle with sugar and spices and stir to coat. Tumble onto hot baking sheet.
Roast in oven, turning every 10 min, until tender and lightly browned, about 25 min. Meanwhile, in a small bowl, stir yogourt with rosemary and lemon peel. Serve alongside warm roasted potatoes for dunking or drizzle over potatoes.
Calories 183, Protein 4g, Carbohydrates 30g, Fat 5g, Fibre 4g, Sodium 208mg.