|4||large sweet potatoes|
|2||tablespoons vegetable oil, or more if needed|
|Salt and pepper, to taste|
|1||cup plain yogurt|
|½||cup sour cream|
|3||tablespoons gratedraw onion|
|½||teaspoon ground cumin|
|2||tablespoons spicybottled cocktail sauce,or to taste|
|Generous dashhot sauce|
1. Set the oven at 400 degrees. Have on hand a large rimmed baking sheet.
2. Halve the potatoes horizontally. Cut them into thick spears. In a bowl, toss the potatoes with the oil, salt, and pepper. Set them on the baking sheet cut sides up.
3. Roast for 35 to 40 minutes, turning several times, or until they are tender and caramelized at the edges.
4 . Meanwhile, in a bowl, whisk the yogurt, sour cream, onion, cumin, cocktail sauce, hot sauce, and salt. Taste for seasoning and add more hot sauce, if you like. Serve with the sweet potatoes.
Sheryl Julian. Adapted from “The Way We Cook”