Charred Sweet Potatoes with Lemon Yogurt, Pistachios, and Mint.

Ingredients:

2-3 small sweet potatoes

1 cup full-fat plain yogurt

Juice of one lemon

1/4 cup shelled pistachios, roughly chopped

Zest of one lime

1/4 cup fresh mint, roughly torn

olive oil

Salt (preferably Maldon or kosher)

Pepper

To Make:

Preheat oven to 425F

Place potatoes on a foil-lined baking sheet and pierce holes throughout with a fork. Generously coat potatoes with olive oil and season with salt. Roast until soft and cooked all the way through, about 40-45 minutes (they should be soft enough that when you poke a knife into them it comes out easily). Set aside.

Mix yogurt and lemon juice in a bowl and add a generous dash of olive oil. Season with salt and set aside.

Turn on a burner of your gas stove, and set flame to high. Using tongs, roast sweet potato directly over the flame. It’s ok if they burn slightly or start to smoke. Rotate the potato to get an even char throughout. It should have a nice black coloring once you’re done. Cut potatoes into quarters lengthwise.

To serve:

Generously smear lemon yogurt onto your serving platter and place sweet potato wedges on top. Sprinkle with pistachios and mint. Zest lime over the potatoes and finish with a drizzle of olive oil and a sprinkling of salt and freshly cracked black pepper.