Sweet Potatoes With Yogurt Maple Dressing Recipes

Steps:

• Heat the oven to 350 degrees.
• In a large bowl, combine 1/4 cup oil, the honey, juice from 1 lime, a large pinch of salt and pepper to taste, and toss with potato wedges. Spread in an even layer on a rimmed baking sheet, bake until tender and lightly browned in spots, 45 to 55 minutes. Sprinkle with additional salt to taste.
• Meanwhile, in a food processor, pulse to combine 1/3 cup oil, the cilantro, chiles, garlic, almonds, juice from remaining lime, vinegar and a large pinch of salt, until it forms a chunky purée. Taste and add more salt if needed.
• Spoon the sauce over the potatoes, dollop with some yogurt, drizzle with oil, and serve with any remaining yogurt on the side.

Steps:

• Preheat the oven to 400 degrees F.
• Pierce the potatoes with a fork and roast until al dente, about 40 minutes. Allow to cool before peeling and cutting into 2-inch-thick coins.
• Adjust the oven temperature to 450 degrees F.
• Combine the maple syrup and miso in a medium bowl and whisk until combined. Thin with a little water if needed to make sure it is pourable.
• Place the potatoes in an 8-inch square baking dish and pour the maple syrup mixture over the top. Roast until the edges start to char up a little bit, about 15 minutes.
• Meanwhile, grate the fresh horseradish into to the yogurt in a medium bowl, then season with salt, pepper and red wine vinegar. Taste and adjust the seasoning as needed. Set aside.
• Mix together the peanuts, chia seeds, poppy seeds, sesame seeds and sunflower seeds in a shallow dish. Roll the roasted potato slices in the seed mixture.
• Place the potatoes, seeded-side up, atop the horseradish yogurt on a large serving platter.