> 2 lbs sweet potatoes, scrubbed
> 3 tbsp olive oil, plus extra for drizzling
> 1/2 (0.75 oz) package fresh mint
> 2 cloves garlic, crushed
> 1/2 tsp crushed red pepper flakes
> 1/2 cup plain Greek yogurt
> 1/4 cup mayonnaise
Preheat the oven to 450°F. Cut the potatoes into 1½ -inch wedges. Place on a lightly greased baking sheet and toss with oil and a pinch of salt (in moderation). Roast for about 20 min.
Meanwhile, chop the mint leaves finely and mix with the crushed garlic, ¼ tsp red pepper flakes, yogurt and mayonnaise. Season with pepper and salt (in moderation).
Arrange potato wedges on a serving plate. Drizzle the yogurt mixture over the potatoes, sprinkle with the remaining red pepper flakes and drizzle with a little olive oil.