Tropical Sweet Potatoes with Macadamia Dukkah

For the Potatoes

• Two orange sweet potatoes
• Two purple sweet potatoes
• Oil of choice for cooking
• Generous salt and pepper

For the Macadamia Dukkah

• 0.5 c roasted macadamia nuts
• 2 tbsp toasted sesame seeds
• 0.5 tsp cumin
• 0.25 tsp sea salt
• Zest of a lime

For the Herb Sauce

• 0.25 c unflavored, unsweetened yogurt of choice
• Juice of a lime
• 0.25 c fresh cilantro
• 0.25 c fresh mint

1. Preheat the oven to 425.
2. Peel the sweet potatoes and cut them into rounds about a quarter of an inch thick.
3. Roast the potato rounds on a well-oiled baking sheet with generous salt and pepper for 20-30 minutes until tender.
4. To prepare the dukkah, combine all of the ingredients in a small food processor and pulse until the texture is coarse and crumbly.
5. To prepare the sauce, combine all of the ingredients in a small food processor and blend until smooth.
6. To serve, lay the sweet potato rounds on a serving platter. Sprinkle generously with dukkah, then drizzle with sauce. Serve extra dukkah and sauce on the side.