So, I meant to talk about these last week. I was ready to extol the virtues of honey roasted sweet potatoes finished with a generous splatter of sumac-spiced yogurt and a shower of fresh herbs. It practically writes itself!

But the truth is I really didn’t feel like writing anything last week. I was feeling uninspired and frustrated from recent kitchen setbacks. The words just wouldn’t come and more than that I just couldn’t muster the will to even approach my keyboard. So I waited.

That was hard.

But do you know how proud I am of myself? 

The truth is that the dark side of blogging, at least for me, is the pressure that I put on myself to create in this space. It’s fun, sure, and it’s an outlet for non-paying job related output, but it turns out I’m basically a workaholic, or I guess more appropriately, a blogaholic, when it comes to sharing recipes with the internet. 

The result is that I end up pushing myself to always have a post up every week, and while that is certainly easier than my pre-hiatus two-per-week schedule, it is still sometimes difficult to manage with a full time job. So last week, I gave myself permission not to manage. I wasn’t going to have a post go up, and I was going to be ok with that.

And you know what? It’s fun up here on the slow blogging bandwagon! It’s a relaxing and gentle ride, and the voices urging me to “blog, Allie, blog” have faded from wolf howls to gentle purring. I’m going to try to hang onto that feeling as I head into summer travel insanity. I give myself a 50/50 shot of not actually going insane preparing for that, and my weekend cooking plans are indicating more like 40/60, so pray for me.

But anyway, these sweet potatoes! It’s all kind of in the title really, but you toss them with some honey and olive oil, roast them to heaven, then top with fresh, cooling herbs and yogurt, and some feta if you're feeling the extra dairy. 

Nom your heart out, I’ll be over here convincing myself I have time to make two cakes this weekend.

Oven Honey Sweet Potato "Fries" with Sumac Yogurt, Herbs & Feta

• 2 sweet potatoes, cut into 1/4-1/2" sticks
• olive oil
• salt and pepper
• 1 tsp honey
• 1/2 cup plain yogurt (sheep milk if you can find it)
• 1 tsp sumac
• 1/4 cup parsley, chopped
• 1/4 cup mint, chopped
• zest and juice of 1/2 lemon
• 4-5 scallions, chopped (optional)
• 1/4 cup crumbled feta (optional)

1. Heat oven to 400 degrees and preheat a sheet pan. Toss potato sticks with honey and olive oil to coat, season with salt and pepper.
2. Toss potatoes onto the heated pan and roast until tender, shaking the pan and stirring a few times to evenly cook, about 25-30 minutes. I would say cook until crispy but I've never had sweet potato oven fries come out crispy. It's ok.
3. Mix together sumac and yogurt with a pinch of salt and the lemon juice.
4. When fries are done, drizzle with the yogurt and sprinkle with all the herbs, scallions, and feta, and the lemon zest. Serve hot.