Sweet potatoes and ghost pepper make sense together. The natural sweetness gives Zombie Ghost room to build, while cool toppings keep the whole plate balanced.
Ingredients
- 2 large sweet potatoes, cut into wedges
- 2 tbsp olive oil
- 2 tsp Zombie Ghost
- 1/2 cup plain Greek yogurt or sour cream
- 1 avocado, diced
- 2 scallions, sliced
- 1 lime
Directions
- Heat oven to 425°F. Line a sheet pan with parchment.
- Toss sweet potato wedges with olive oil and Zombie Ghost.
- Roast 30 to 35 minutes, turning once, until browned and tender.
- Transfer to a platter. Add yogurt or sour cream, avocado, scallions and a squeeze of lime.
- Serve immediately, with extra Zombie Ghost at the table for people who want more heat.