3 large sweet potatoes (about 1 1/2 lbs.), cut into 1/2" wedges
2 tbsp. extra-virgin olive oil
1 tsp. paprika
1/2 tsp. ground cumin
Freshly ground black pepper
1 TWO GOOD Vanilla Greek Lowfat Yogurt (5.3-oz. Container)
1/2 large jalapeño, minced
1 tsp. lime zest, plus more for garnish
1 tbsp. lime juice
Preheat oven to 425°. On a rimmed baking sheet, toss sweet potatoes with oil, paprika, and cumin. Season with salt and pepper and spread into a single layer. Roast until golden, turning ½ way through, about 25 minutes.
In a small bowl, combine yogurt with jalapeño, lime zest, and juice. Season with salt and pepper.
Serve warm potato wedges with sauce and more lime zest over top.