Roasted Sweet Potatoes With Yogurt And Sesame Seeds

You can live happily now and feel prudent enough to live tomorrow if you cautiously employ your seeds on the last of last autumn’s sweet potatoes. This is my favorite of all the dishes my brother has ever served at the very seasonal Franny’s, the restaurant in Brooklyn where he is the chef. It disappears from his menu the instant the plants that grow from seeds begin to sprout, making it, like the plants themselves, available for only a few months each year.

Ingredients

• 2 Japanese sweet potatoes (or regular ones if you can’t find the Japanese kind)
• ¼ cup olive oil, plus more for drizzling
• Kosher salt
• 1 cup full-fat Greek yogurt
• 3 tablespoons lemon juice
• 2 tablespoons toasted sesame seeds
• ¼ cup red onion, medium dice
• ¼ teaspoon finely minced garlic
• 1 ½ tablespoons Thai fish sauce
• 1 tablespoon pickled chiles, finely chopped, or 1 teaspoon dried chile flakes
• ¼ cup coarsely chopped parsley
• Maldon sea salt

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    273 calories; 19 grams fat; 2 grams saturated fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 18 grams carbohydrates; 2 grams dietary fiber; 6 grams sugars; 7 grams protein; 9 milligrams cholesterol; 602 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Preheat oven to 450. Coat sweet potatoes with a very light drizzle of olive oil and a sprinkle of salt. Roast the potatoes, wrapped in foil, until totally tender. Switch oven to broil, remove potatoes from foil and blister under broiler until lightly charred. Cool to room temperature, and then cut in half or in 1/2-inch rounds. Set aside.
2. Mix together yogurt, 1 tablespoon lemon juice and half the olive oil until smooth. Divide between 4 plates.
3. Mix remaining lemon, olive oil and other ingredients into a salsa, and adjust seasoning with kosher salt.
4. Warm sweet potatoes in oven, then plate each half (or an even number of rounds). Top with salsa and sprinkle with Maldon salt. A little additional oil is good, too.

1 hour 15 minutes