Serves 4-5 as a main and 6 as a side
(3-4) medium sweet potatoes
Napa Valley Blend EVOO
(2 tbsp) minced shallot, ~1/2 of a medium shallot
(2 tsp) minced jalapeño, ~1/2 of a small jalapeño
(2 tbsp) champagne vinegar
(2) limes, juice + zest divided
(1 1/2 cups) packed cilantro leaves, finely minced
(1/2 cup) packed parsley leaves, finely minced
(1/2 cup) Jalapeño EVOO
(1 1/2) cups Greek yogurt, recommend 2-5% milkfat
(1 tsp) honey
(2-3) radishes, thinly sliced [to finish]
(3 tbsp) pepitas [to finish]
Grilled naan [optional]
Roast Sweet Potatoes - Pre-heat oven to 425 degrees F. Cut the sweet potatoes in half or in quarters, depending on their size. You’re looking for all the sweet potato pieces to be similar in size so they cook at the same rate. Season with kosher salt and pepper and drizzle with the St. Helena Olive Oil Co. Napa Valley Blend EVOO. Rub each sweet potato piece to ensure it’s coated in olive oil. Arrange in one layer on a sheet tray, cut-side down. If your sweet potatoes are too close together, divide between two sheet trays.
Bake the sweet potatoes on the middle rack of the oven for 15 minutes, then rotate the sheet tray 180 degrees and cook an additional 10-15 minutes, or until the sweet potatoes are tender and deep golden brown on the cut side (cook time will depend on your oven). Set aside and cool to room temp.
Make Jalapeño EVOO Salsa Verde - In a medium bowl, combine the minced shallot and jalapeño with the champagne vinegar and the juice + zest from 1 of the limes. Set aside to macerate for 10 minutes. Add the finely minced cilantro + parsley and St. Helena Olive Oil Co. Jalapeño EVOO to the shallot mixture. Stir until combined and add 1/2 tsp kosher salt. Set aside.
Make Lime Yogurt - In a small bowl, combine the Greek yogurt with the honey and the juice + zest from the other lime. Stir until combined and add a pinch of kosher salt, to taste.
Assemble - Swipe a layer of the yogurt sauce on the plate and arrange the roasted sweet potatoes on top. Finish with heaping spoonfuls of the Jalapeño EVOO Salsa Verde, thinly sliced radishes and pepitas. I like to serve with grilled naan for a stand-alone meal but you can also serve as a side dish. Enjoy!
You can make the salsa verde and lime yogurt the morning of. Just cover both tightly with plastic wrap and store in the refrigerator. Remove from the fridge and allow to temper for 30 minutes prior to serving.
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