Crispy Sweet Potatoes Recipe

Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly oil it.

Slice each sweet potato into 1/4-inch (6 mm) rounds. Aim for uniform thickness so they crisp evenly.

In a large bowl, toss the sweet potato rounds with 3 tbsp olive oil, 1 tsp sea salt, 1 tsp black pepper, 1 tsp smoked paprika and 1/2 tsp ground cumin until evenly coated.

Arrange slices in a single layer on the prepared baking sheet without overlapping. Use two sheets if needed to avoid crowding.

Roast in the preheated oven for 18–25 minutes, flipping once halfway through, until edges are browned and centers are tender. For extra crispness finish under the broiler for 1–2 minutes watching closely.

While the potatoes roast, whisk together 1 cup Greek yogurt, 1 tbsp lemon juice, 1 tsp honey, 1/2 tsp ground coriander, 1/2 tsp ground sumac, 1/4 tsp salt and 1/4 tsp pepper in a small bowl until smooth and slightly loose. Taste and adjust seasoning; if too thick, add 1–2 tsp water or more lemon juice.

Cover and refrigerate until ready to plate. The flavors meld while the potatoes finish roasting.

Combine 1/4 cup apple cider vinegar, 1/4 cup water, 1 tbsp sugar and 1/4 tsp salt in a small saucepan and bring just to a simmer to dissolve the sugar.

Remove from heat, add 1/2 cup golden raisins, stir, and let sit at room temperature for at least 15 minutes (longer for chewier, plumper raisins). Drain before using and reserve a little of the pickling liquid if you want to drizzle.

In a medium skillet over medium heat, add 4 tbsp unsalted butter. Swirl occasionally as the butter melts; it will foam, then start to brown and smell nutty. This takes ~3–5 minutes—watch closely to prevent burning.

When the butter is golden-brown and smells toasted, remove from heat and immediately add the 8 sage leaves and 1/2 cup chopped toasted hazelnuts. The sage will crisp slightly in the residual heat; stir to coat nuts and leaves in brown butter.

Season with 1/4 tsp salt. If the butter cools and solidifies, briefly return to low heat to loosen, then remove from heat.

Spread a dollop (about 1–2 tbsp) of the spiced yogurt onto each serving plate or on a shared platter to form a base.

Arrange the roasted sweet potato rounds on top of the yogurt in slightly overlapping rows or a single layer.

Scatter the drained pickled raisins evenly over the potatoes.

Spoon the brown butter, sage and hazelnut mixture over the sweet potatoes so the butter and crisped sage pieces coat the surface and nuts add crunch.

Drizzle 1 tbsp extra-virgin olive oil lightly over the platter, sprinkle the reserved toasted hazelnut pieces and microgreens or chopped parsley if using.

Serve warm. Leftovers: store components separately (potatoes and brown butter reheated gently; yogurt and pickled raisins refrigerated) and assemble before serving.