Spicy Sweet Potatoes with Lime
Adapted from Martha Stewart’s The New Classics
Serves 6

Strange as it may sound, the sauce really makes this recipe, so don’t skip it!

4 medium sweet potatoes (about 2 1/2 pounds)
2 tbsp. olive oil
2 tsp. ground cumin
1 tsp. hot paprika (DN: I used smoked paprika.)
1 tsp. ground ginger
Coarse salt and freshly ground black pepper
Lime wedges, for serving
Yogurt Dipping Sauce (recipe below)

1. Preheat the oven to 425 degrees.  Heat a baking sheet in the oven until hot, about 15 minutes.  Meanwhile, slice the sweet potatoes in half lengthwise; slice each half into 3 wedges.  Place in a medium bowl, and toss with the oil, cumin, paprika, and ginger.  Season with salt and pepper.

2.  When the baking sheet is hot, remove from the oven.  Arrange the sweet potatoes in a single layer on the sheet.  Return to the oven; cook until the potatoes are crisp and golden on the bottom, about 15 minutes.  Turn, and contiue cooking until golden all over, about 15 minutes more.

3.  Remove from the oven; season with salt and pepper.  Serve with lime wedges and sauce.

Yogurt Dipping Sauce
Makes about 1 cup

1 cup plain yogurt
3 tbsp. roughly chopped fresh cilantro
2 tbsp. chopped toasted walnuts
1 tbsp. fresh lime juice
1/2 tsp. ground cumin
Coarse salt

Combine all the ingredients in a small bowl.  Cover with plastic wrap, and refrigerate until ready to use, up to 1 day.