Roasted Sweet Potato with Vindaloo-spiced Yogurt

Pair with Long Meadow Ranch Anderson Valley Chardonnay
Yields 8-10 servings
In this luscious vegetable dish, rich sweet potatoes get a spicy jolt from the vindaloo seasoning. The whole milk yogurt adds a creamy element and a bit of protein, which you may be looking for if you are skipping the turkey this year. As a side dish, these sweet potatoes are satisfying yet not the least bit heavy, thanks to the brightness of the spiced yogurt they sit atop.
  • 2 whole sweet potatoes, cleaned and cut into wedges
  • 2 tbsp EVOO
  • 2 tsp Kosher salt
  • 1 tsp cracked black pepper
  • 1/2 cup whole milk yogurt
  • 1 tsp Vindaloo spice
  • 4 sprigs thyme
  • 1 tsp lemon zest
  • Preheat oven to 425°F.
  • Toss sweet potatoes in a bowl with the olive oil, salt
    and thyme.
  • Arrange on a baking sheet making sure they are spread
    out evenly and not overlapping.
  • Cook for 35-40 minutes until tender and golden brown.
  • Mix yogurt with lemon zest, Vindaloo and salt to taste.
  • Place yogurt at the bottom of serving bowl and arrange
    sweet potatoes on top.
  • Garnish with additional Vindaloo spice.