Cumin Roasted Sweet Potatoes with Garlic and Orange Yogurt Sauce

I’m a sucker for cumin and brown sugar. It’s smokey and sweet all in one, add some orange zest to brighten everything up and add some acidity with a yogurt, orange and garlic sauce. Perfect as a side or serve as a lunch with brown rice.

Recipe by: Tierney Larson

Servings: 6

Ingredients:

4 sweet potatoes, peeled and cut into 1 inch cubes

4 tbl of olive oil

1 1/2 tsp of kosher salt

1/2 tbl brown sugar

1/2 tbl ground cumin

5 sprigs of thyme

1/2 cup of Greek yogurt

1 garlic clove, grated

zest of an orange

black pepper

1 tbl canola oil

ok so…

Preheat your oven to 425F. Toss the sweet potatoes with the olive oil, salt, cumin and brown sugar until evenly coated. Spread into a large rimmed sheet pan. Scatter the sprigs of thyme on top of the sweet potatoes and place in the oven to roast for 20-25min. Check on them halfway through and give them a flip with a spatula. If they’re getting dark, turn the oven down to 400F.
In a small bowl combine the garlic, half of the orange zest and a pinch of kosher salt. Give it a grind or two of black pepper and then stir in the canola oil until combined. Taste and add a squeeze of orange juice if you want more orange flavor, or more salt to bring out the flavors.
Sprinkle the other half of the zest over the sweet potatoes and a sprinkle of flakey salt to finish. Serve alongside the yogurt sauce.