sweet potatoes with yogurt and cilantro-chile sauce.

I've been feeling as of late un-motivated to come to this place to talk about food.  It's not that I'm not cooking, I am cooking, almost every night, and most weekends, but I sometimes feel unsure about whether blogs are now being replaced by Instagram and Tweets and things that get you information quicker and with less words.   Does anyone care to read a couple of paragraphs about my life and what I'm cooking?  

I also think, that with the guy we have currently occupying the White House, I have to spend so much more time and energy reading about what he's done that day.  It's really exhausting and it makes me feel useless.  Spewing my thoughts to my husband and co-workers about all the injustice in the world, what does that accomplish?  I keep donating money to all of these causes because I feel like it's something to do but really is it doing something?    

But if I take a step back and try (really try) to look at this all glass-half full,  I feel like I'm learning so much.   Did you know we have stricter laws about importing cheeses from Europe then we do gun laws?  It's true.  We do and that's dumb.  Because I would much prefer people buy imported raw milk brie cheese then automatic rifles (raw milk brie de meaux is so good).   I hope I'm not the only one that feels this way.  We need gun laws.  What happened in Vegas today is just another very unfortunate reminder of why.      

I came back to this place today because I missed it, because I wanted to just throw a lot of random thoughts down so I can come back later and re-evaluate my sanity, but mostly so I could talk about these sweet potatoes which are honestly the most exciting thing I've made as of late.   Seriously, the most exciting thing.  It comes down to the green sauce which is kind of like a greem romesco but better.  SO MUCH BETTER.  Honestly, I could eat this for lunch every day for the next month and never get tired of it.  The contrast of sweet potatoes with herby, spicy green sauce and creamy yogurt is just so good.  It also tastes great at room temperature, doesn't get soggy, and pairs well with just about anything (Chicken!  Fish!  Lamb!).   There isn't much to be excited about right now, but this salad is one of those things.   

Sweet Potatoes with Yogurt and Cilantro-Chile Sauce
Recipe from the NYTimes 

¼ cup plus 1/3 cup extra-virgin olive oil, plus more for serving
½ tablespoon honey 
Juice of 2 limes
Kosher salt, to taste
Black pepper, to taste
2 ¼ pounds sweet potatoes, scrubbed and cut into 1-inch wedges
½ bunch cilantro, leaves only (1/2 ounce)
2 green chiles (I used jalapenos), seeded and chopped
2 garlic cloves, grated on a Microplane or minced
2 tablespoons sliced blanched almonds
1 tablespoon white wine vinegar
1 cup Greek yogurt

Pre-heat the over to 375 degrees.

In a large bowl, combine 1/4 cup oil, the honey, juice from 1 lime, a large pinch of salt and pepper to taste, and toss with potato wedges. Spread in an even layer on a rimmed baking sheet, bake until tender and lightly browned in spots, 45 to 55 minutes. Sprinkle with additional salt to taste.

Meanwhile, in a food processor, pulse to combine 1/3 cup oil, the cilantro, chiles, garlic, almonds, juice from remaining lime, vinegar and a large pinch of salt, until it forms a chunky purée. Taste and add more salt if needed.

Spoon the sauce over the potatoes, dollop with some yogurt, drizzle with oil, and serve with any remaining yogurt on the side.