ingredients
- for sweet potatoes:
- 3 - 4 lb. sweet potatoes
- ½ cup + 3 tbsp This Little Goat went to Hong Kong sauce, divided
- 10 tbsp butter, melted
- kosher salt and freshly ground black pepper
- ½ cup plain greek yogurt or sour cream
- fresh parsley leaves, torn
- This Little Goat went to Mexico Everything Crunch or candied pecans, for topping
- for candied pecans (optional):
- ½ cup pecans, roughly chopped
- 2 tbsp granulated sugar
preparation
- Preheat the oven to 375 degrees.
- Peel the sweet potatoes and slice into 1-inch thick rounds. Place in a large mixing bowl.
- In a small bowl, whisk ½ cup of the Hong Kong sauce with the butter until combined. Pour about ⅔ of the sauce over the potatoes, tossing to combine. Reserve the remaining sauce.
- Place sweet potatoes in a single layer on a parchment-lined baking sheet and season with a pinch of salt. Roast until just fork tender, flipping once halfway through, about 30-35 minutes total.
- Meanwhile, as your potatoes roast, make your spiced pecans (optional): Toast pecans in a small saucepan over low heat. Pour over about 2 Tbsp of the reserved Hong Kong/butter mixture and the sugar. Cook, stirring constantly, until the sugar has melted to glaze the nuts, about 2-3 minutes. Remove to a sheet tray to cool completely. Once cool, break up into chunks.
- Whisk remaining 3 Tbsp Hong Kong sauce into the Greek yogurt. Season to taste with salt. Transfer sauce to a small zip-top bag (this will act as a disposable squeeze bottle once you snip off the bottom corner).
- Transfer roasted sweet potatoes to a large serving platter. Snip one bottom corner off of your zip-top bag and drizzle Hong Kong-spiced yogurt over your potatoes. Top with candied pecans (or This Little Goat went to Mexico Everything Crunch) and torn parsley leaves. Serve warm or at room temperature.
