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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Roasted Sweet Potatoes with Chiles and Herbed Yogurt Sauce

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Roasted Sweet Potatoes with Chiles and Herbed Yogurt Sauce Empty Roasted Sweet Potatoes with Chiles and Herbed Yogurt Sauce

    Post by Lobo Wed Jan 20, 2016 12:47 am

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    Roasted Sweet Potatoes with Chiles and Herbed Yogurt Sauce
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    Prep Time: 15 minutes
    Cook Time: 40 minutes
    Servings: 4
    Looking for something lighter and healthier than your usual Thanksgiving sweet potatoes, which are typically sweetened with brown sugar and topped with marshmallows? Try this simple dish, which gets a kick of heat from Calabrian chiles. These simple sweet potatoes are also a perfect match for many grilled and roasted meats, such as juicy lamb burgers or a roasted pork loin.






    • 28

    Ingredients:


    • 3 small sweet potatoes, about 2 lb. (1 kg) total, each cut
        lengthwise into 8 wedges
    • 3 Tbs. olive oil
    • 1/2 tsp. salt, plus more, to taste
    • 1/8 tsp. freshly ground pepper, plus more, to taste
    • 3/4 cup (6 oz./180 g) plain yogurt
    • 1 Tbs. chopped fresh flat-leaf parsley
    • 1 1/2 tsp. chopped fresh mint, plus a handful of small mint
        leaves for garnish
    • Williams-Sonoma Calabrian Chiles in Oil, to taste

    Directions:

    Preheat an oven to 425°F (220°C).

    Spread the sweet potatoes on a baking sheet. Drizzle with the olive oil and sprinkle with salt and pepper to taste. Toss to evenly coat, then spread the sweet potatoes in a single layer. Roast the sweet potatoes, turning every 10 minutes, until evenly browned and tender when pierced with a knife, 30 to 40 minutes.

    While the sweet potatoes are cooking, make the yogurt sauce. In a small bowl, stir together the yogurt, parsley, chopped mint, the 1/2 tsp. salt and 1/8 tsp. pepper.

    Transfer the sweet potatoes to a serving platter. Dab the Calabrian chiles to taste on top and sprinkle with the mint leaves. Serve immediately with the yogurt sauce alongside. Serves 4.

    Williams-Sonoma Test Kitchen

      Current date/time is Thu May 23, 2024 5:29 am