Tandoori Sweet Potatoes

Ingredients

Sweet potatoes

4 medium, washed and scrubbed

Greek yogurt

1/2 cup

Lemon juice

2 tablespoons

Garlic

3 cloves, minced

Ginger

1 tablespoon, grated

Tandoori masala

2 tablespoons

Turmeric

1 teaspoon

Cayenne pepper

1/2 teaspoon (adjust to taste)

Salt

1 teaspoon (or to taste)

Fresh cilantro

1/4 cup, chopped (for garnish)

Instructions

1. Preheat the oven to 400°F (200°C).
2. Wash and scrub the sweet potatoes thoroughly. Cut them into wedges or rounds, depending on your preference.
3. In a medium bowl, combine the Greek yogurt, lemon juice, minced garlic, grated ginger, tandoori masala, turmeric, cayenne pepper, and salt. Mix until well combined to form a creamy marinade.
4. Add the sweet potato wedges or rounds to the marinade, tossing them gently until they are evenly coated.
5. Line a baking sheet with parchment paper and arrange the marinated sweet potatoes in a single layer, ensuring they are not crowded.
6. Bake in the preheated oven for 25-30 minutes, or until the sweet potatoes are tender and the edges are slightly crispy. Flip halfway through for even roasting.
7. Once baked, remove from the oven and let them cool slightly. Garnish with freshly chopped cilantro before serving.