If you've been to Spain (or even just a legit Spanish restaurant), you've probably had Patatas Bravas, that delightful dish of fried potatoes doused in a smoky, creamy, slightly tangy sauce. This recipe hits all those notes but lightens things up a bit by using sweet potatoes (which are chock full of amazing nutrients), roasts instead of fries the potatoes, and swaps nonfat Greek yogurt in the sauce for the usual mayonnaise. Don't worry, though. You'll still want to bathe in the sauce just like before, I swear.
(Sweet) Patatas Bravas
Serves 4 to 6
2 pounds sweet potatoes
3 tablespoons extra virgin olive oil, divided
8-10 garlic cloves, minced (about 2 teaspoons)
1 tablespoon Spanish Sunset Spice Blend
¼ cup tomato paste
½ cup water
2 teaspoons sherry vinegar
¼ cup Greek yogurt
Chopped fresh flat leaf parsley, for serving (optional)
Peel and cut the sweet potatoes into 1-inch pieces. Arrange on a large parchment-lined baking sheet and place in the freezer for at least 30 minutes. (This will keep the interior of the potatoes soft and fluffy while the exteriors become beautifully brown and crispy.)
While the potatoes are chilling in the freezer, heat 1 tablespoon of the oil in a small saucepan over medium-low heat until shimmering. Add garlic and Spanish Sunset Spice Blend and cook until fragrant, about 30 seconds. Add tomato paste and cook for another 30 seconds, until it just starts to darken. Whisk in water and bring to boil over high heat. Reduce heat to medium-low and simmer until slightly thickened, 4 to 5 minutes. Transfer to a bowl, stir in vinegar, and let cool completely. Once cool, whisk in yogurt and season to taste with salt. (Note: Sauce can be made up to 3 days in advance. Bring to room temperature before serving.)
Preheat the oven to 425 degrees. Toss the sweet potatoes in the remaining 2 tablespoons of the oil and a generous pinch of salt. Roast for about 30-40 minutes, tossing them every ten minutes to ensure consistent browning.
Spoon about 1/2 cup of sauce onto a large platter or a couple of tablespoons onto individual plates. Arrange potatoes on top of sauce and serve immediately, passing remaining sauce separately. Garnish with fresh parsley, if desired.