Roasted Sweet Potato Wedges with Roasted Anaheim Chile Sauce

Here is a very simple dish I threw together this afternoon in order to use up the last of the withering cilantro and two large sweet potatoes I forgot were in the pantry. I'd also recently thawed some roasted Anaheims we picked up from the farmers market last September. In about 40 minutes I had a delicious side dish for lunch with plenty left over for us each to take some to work tomorrow.

Peel or don't peel two large sweet potatoes. Cut into wedges. Toss with olive oil, salt, pepper, ground cumin, ground corriander, and garlic power. Roast in a single layer on aluminum foil at 450 degrees for 15 minutes. Turn each wedge with tongs and roast an additional 10-15 mins.

For the dipping suace, take two roasted Anaheim chiles (seeded for less heat) and a handful of cilantro and blend in a food processor with a tablespoon of olive oil and a pinch of salt. Chances are this mixture will retain plenty of texture. There simply wasn't enough bulk in my food processor to result in a smooth sauce. But I love the texture. Scrape this out into a small bowl and fold in as much plain yogurt as you like (any fat % will do) until you have it as thick or thin as you prefer.

How easy was that?