Salt Roasted Sweet Potatoes Recipe with Chili Mint Yogurt Sauce

🧂 Ingredients

• 12-14 small sweet potatoes
• kosher salt

  one whole box
• 1 ½ cups Greek yogurt
• ½ cup buttermilk
• 2 tablespoons fresh lime juice
• 2 tablespoons fresh mint

  minced
• 2 tablespoons Fresno chili pepper

  minced
• 1 tablespoon olive oil
• sea salt

  to taste
• black pepper

  to taste

Instructions

• 1 Preheat the gas side of the Cuisinart Twin Oaks Pellet & Gas Grill to medium (or
  around 450 degrees). Line a large roasting pan or sheet pan with a thick layer
  of kosher salt, using the whole box if needed. Wash the sweet potatoes, then
  roll in the salt to completely coat. Make sure there is salt underneath each
  potato. Place pan on the center of the grill, close the cover, and roast for 30
  minutes, or until the skin has pulled away from the flesh of the potato and
  potatoes are soft to the touch. Remove from heat.
• 2 While potatoes roast, add the yogurt, buttermilk, lime juice, mint, peppers, and
  olive oil to a medium bowl and whisk well to combine. Add more buttermilk as
  needed to reach a drizzling consistency, then season with salt and pepper. Cover
  and keep in the fridge until ready to use.
• 3 To plate: gently brush excess salt from each potato, then slice the skin
  lengthwise and pinch from the ends to open. Dollop the yogurt sauce over each
  potato, then garnish with a drizzle of olive oil and a sprinkle of sea salt and
  pepper. Enjoy!

Nutrition Info