One of my all time favorite ingredients is togarashi, it’s a Japanese condiment that blends chili flake with other ingredients such as, citrus zest, sesame seeds, nori, black pepper etc. I sprinkle it on everything; eggs, fish, ramen, the list goes on… It can however be tough to find in the average supermarket. If you’re lucky enough to have good asian markets by you I would start there. If not, you can definitely order it online. Paprika or chili flake could also be substituted.
3 large sweet potatoes, washed and cut into wedges
3 tbs olive oil
2 tbs salt
1 cup full fat greek yogurt
zest of one lemon
2 tsp togarashi or smoked paprika
Preheat oven to 425. On a lined baking tray toss the sweet potatoes with the olive oil and salt. Spread the seasoned potatoes out evenly ensuring there is space between each one, you can split them onto two trays if needed. If they are too cramped on the tray they wont get crispy and caramelized. Bake for 25mins, checking and flipping them half way through.
Meanwhile make the yogurt. Season the yogurt with a pinch of salt and then spread it out in the bottom a bowl. Sprinkle the togarashi on top as well as the lemon zest.
When your sweet potatoes are done roasting stack them next to the yogurt and serve. Let me know in the comments below if you enjoy this recipe as much as I do!