Recipe by Melissa Clark NYT shared on our CSA Slack group by CSA member Kate K

1/4 cup plus 1/3 cup Extra Virgin Olive Oil, plus more for serving

1/2 TB Honey

Juice of 2 Limes

Kosher Salt, to taste

Black Pepper, to taste

2 1/4 lbs Sweet Potatoes, scrubbed and cut into 1” wedges

1/2 bunch Cilantro, leaves only (1/2 oz)

2 Green Chiles, seeded and chopped

2 cloves Garlic, grated on a Microplane or minced

2 TB sliced blanched Almonds

1 TB White Wine Vinegar

1 cup Greek Yogurt

Heat the oven to 350 F.  IN a large bowl, combine 1/4 cup oil, the honey, juice form 1 lime, a large pinch of salt and pepper to taste, and toss with potato wedges.  Spread in an even layer on a rimmed baking sheet, bake until tender and lightly browned in spots, 45 to 55 minutes. Sprinkle with additional salt to taste.  Meanwhile, in a food processor, pulse to combine 1/3 cup oil, the cilantro, chiles, garlic, almonds, juice from remaining lime, vinegar and a large pinch of salt, until it forms a chunky puree.  Taste and add more salt if needed. Spoon the sauce over the potatoes, dollop with some yogurt, drizzle with oil, and serve with any remaining yogurt on the side.