Sweet potatoes are so versatile and can be prepared in so many different ways, but my favorite method is to roast them. They become caramelized and crispy and seem to get sweeter. When you serve them with a cool dip such as this spiced yogurt one, the contrast is so lovely, it’s hard not to eat them all in one sitting.

• 2 large sweet potatoes, peeled and cut into wedges
• 2 tablespoons olive oil
• 1 tablespoon seasoning salt
• Dip
• 1 cup Greek yogurt
• 1 small clove garlic, crushed
• 1 tablespoon honey
• 1 teaspoon chili powder
• 1 teaspoon cumin
• juice of 1 lime
• salt & pepper to taste
• Fresh basil, chopped

directions

Preheat the oven to 350 degrees. Line a large baking sheet with parchment paper. Place sweet potatoes onto pan and sprinkle with olive oil and seasoning salt. stir to coat, ensuring that none of the pieces are touching. Roast for 20 minutes. Stir and bake for 10 more minutes (or longer if wedges are large) Meanwhile combine the ingredients for the dip. When the potatoes are ready, remove from the oven and drizzle with dip. Sprinkle fresh basil over top and serve.