Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Preheat the oven to 220 degrees Celsius (425 degrees Fahrenheit), preparing it for high-heat cooking akin to a tandoor.

2. 2

   In a large bowl, toss 700 grams of peeled and wedged sweet potatoes with 2 tablespoons of olive oil, 1 tablespoon of caraway seeds, 0.5 teaspoon of sea salt, and 0.25 teaspoon of white pepper until evenly coated.

3. 3

   Spread the seasoned sweet potato wedges in a single layer on a baking sheet lined with parchment paper, ensuring they are not overcrowded.

4. 4

   Roast the sweet potatoes for 20 minutes, then drizzle 2 tablespoons of birch syrup over the wedges, toss gently, and return to the oven for another 15-20 minutes, or until tender and caramelized, achieving a "tandoor-style" char.

5. 5

   While the sweet potatoes are baking, prepare the Dill Skadi Sauce by combining 1 cup of plain full-fat Greek yogurt, 0.25 cup of finely chopped fresh dill, 1 tablespoon of lemon juice, 0.5 teaspoon of sea salt, and 0.25 teaspoon of white pepper in a small bowl.

6. 6

   Stir the sauce thoroughly until all ingredients are well incorporated and the sauce is smooth and creamy.

7. 7

   Once the sweet potatoes are golden brown and fork-tender with slightly crisp edges, remove them from the oven.

8. 8

   Serve the hot, "tandoor-style" sweet potato wedges immediately, accompanied by a generous dollop of the refreshing Dill Skadi Sauce on the side.