yield: 6 side servings
time: 45 minutes
active time: 15 minutes
ingredients
for sweet potatoes:
3 - 4 lb. sweet potatoes
1/2 cup + 3 tbsp this little goat went to hong kong, divided
10 tbsp butter, melted
kosher salt and freshly-ground black pepper
1/2 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):
1/2 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 1/2 cup of the This Little Goat went to Hong Kong sauce with the butter until combined. Pour about 2/3 of the sauce over the potatoes, tossing to combine. Reserve 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.
