- 1 large sweet potato
- 1/4 cup whole milk greek yogurt
- 1 tablespoons tandoori seasoning (see recipe here)
- Cilantro, for serving
- Preheat oven to 400˚. Cut the sweet potato into 3/4″ thick wedges. Toss with greek yogurt and tandoori spices until well coated. Roast for 30 to 45 minutes until sweet potato is browning and tender (this will depend on how thick you cut your sweet potato slices). Serve with a sprinkle of fresh cilantro.