2 medium (about 3 pounds) orange sweet potatoes (also known as yams)
2 tablespoons honey
3 tablespoons extra virgin olive oil, divided (2 for the potatoes, 1 for the yogurt)
1 1/2 teaspoons smoked paprika
Freshly ground black pepper
1/2 cup greek yogurt
Juice of 2 limes
2 green onions, ends trimmed and sliced on the bias
Cut each sweet potato in half lengthwise, then cut each half in half widthwise. Cut each quarter into four long wedges, so you'll have a total of 32 wedges. Add wedges to a large bowl and toss with honey, 2 tablespoons olive oil and smoked paprika. Season well with kosher salt and freshly ground black pepper. Let marinate for 10 minutes, tossing twice throughout.
Preheat and oven to 425°F. Transfer the sweet potatoes to a rimmed baking sheet, and roast until they are tender and caramelized around the edges (35 - 45 minutes), tossing occasionally. You'll know they're done when a knife easily pierces the thickest part of one of the wedges.
While the potatoes are cooking, whisk together yogurt, lime juice and 1 tablespoon of olive oil. Season to taste with kosher salt and black pepper.
To serve, transfer potatoes to a large platter, and drizzle with lime yogurt (you won't use all of it). Finish with a scattering of sliced green onions and cilantro leaves.
I had lime greek yogurt so I just used that instead of adding lime to plain greek yogurt and it worked great.