2 large sweet potatoes, cut lengthwise into 1/2-inch wedges
1 tablespoon cornstarch, or arrowroot powder
2 tablespoons extra virgin olive oil
1 tablespoon italian seasoning
1 teaspoon sea salt
fresh ground pepper, to taste
green yogurt sauce
1 cup unsweetened cultured coconut yogurt (or greek yogurt if you don't need to be dairy-free)
2 tablespoons tahini paste
1 garlic clove, roughly chopped
1/2 cup basil leaves
2 tablespoons parsley leaves
1 tablespoon cilantro leaves
1 tablespoon fresh lemon juice
1/2 teaspoon sea salt
fresh pepper, to taste
line a baking sheet with parchment paper and set aside.
place wedges and cornstarch (or arrowroot) in a large plastic bag and toss to coat evenly. transfer the wedges to a large bowl and add the olive oil, italian seasoning, salt, and pepper. spread the wedges into a single layer on your prepared baking sheet. bake for 30-35 minutes in the Roasting Oven, stopping halfway through to flip them over, until the edges are browned.
while the potatoes are baking, make the sauce. combine all the sauce ingredients in an upright blender or food processor until well chopped and sauce is green in color.
serve the potatoes warm with the sauce on the side.
Recipe is from http://www.dollyandoatmeal.com/blog/2016/12/4/roasted-sweet-potato-wedges-w-green-yogurt-sauce