2 Japanese sweet potatoes
¼ cup olive oil, plus more for drizzling
1 cup full-fat Greek yogurt
3 tablespoons lemon juice
2 tablespoons toasted sesame seeds
¼ cup red onion, medium dice
¼ teaspoon finely minced garlic
1 ½ tablespoons Thai fish sauce
1 tablespoon pickled chiles, finely chopped, or 1 teaspoon dried chile flakes
¼ cup coarsely chopped parsley
Maldon sea salt
1) Preheat the oven to 450. Coat sweet potatoes with a very light drizzle of olive oil and a sprinkle of salt. Roast the potatoes, wrapped in foil, until totally tender. Switch oven to broil, remove potatoes from foil and blister under broiler until lightly charred. Cool to room temperature, and then cut in half or in 1/2-inch rounds. Set aside.
2) Mix together yogurt, 1 tablespoon lemon juice and half the olive oil until smooth. Divide between 4 plates.
3) Mix remaining lemon, olive oil and other ingredients into a salsa, and adjust seasoning with kosher salt.
4) Warm sweet potatoes in the oven, then plate each half (or an even number of rounds). Top with salsa and sprinkle with Maldon salt. A little additional oil is good, too.
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