Inspired by Bon Appétit
- 4 medium sweet potatoes (about 2 lb. total)
- 3 T plus 1 tsp olive oil, divided
- Kosher salt
- ½ c blanched hazelnuts
- 1½ tsp fennel seeds
- 1½ tsp cumin seeds
- 2 Lemons
- 1 cup whole-milk Greek yogurt
- 3 T butter
- 2 T raw sesame seeds
- ½ tsp crushed red pepper flakes
- Place a rack on the bottom third of the oven; preheat to 425°. Cut 4 medium sweet potatoes in half lengthwise and transfer to a large rimmed baking sheet. Drizzle with 3 T of the olive oil, season with 1 tsp of the kosher salt and toss to coat. Roast potatoes until very tender all the way through and deeply charred on cut sides, about 25–30 minutes. You can check for tenderness by piercing the flesh with a paring knife or fork. Using a spatula, release the potatoes from the pan.
- Meanwhile, prep your crunchies and lemony yogurt: Coarsely chop ½ c of the blanched hazelnuts. (No hazelnuts? Pistachios, walnuts and pecans all make good substitutes here). Pile 1½ tsp. of the fennel seeds and 1½ tsp. of the cumin seeds on a cutting board into a small mound and finely chop with a chef’s knife. Alternatively, break out your mortar and pestle.
- Cut 2 lemons in half crosswise. Squeeze the juice of 2 of the lemon halves into a small bowl. Add 1 cup of whole-milk Greek yogurt and stir to combine. Season with salt.
- Heat the remaining 1 tsp. of the olive oil in a small skillet over medium heat. Cook the remaining 2 unsqueezed lemon halves (cut sides down), undisturbed, until well caramelized around the edges, about 3 minutes. Transfer the lemons to a baking sheet with the potatoes.
- Melt 3 T of the butter in the same skillet over medium heat. Add the hazelnuts and 2 T of the raw sesame seeds. Cook, stirring often, until the nuts are golden brown, about 3–5 minutes. Add the fennel, cumin and ½ tsp. of the red pepper flakes. Cook, stirring to bloom spices, about 1 minute longer. Remove the skillet from heat and season with the remaining ½ tsp. salt. Enjoy!