2 large sweet potatoes
1 lime
1 teaspoon of thyme
1 teaspoon ground cayenne or minced (optional)
Extra virgin olive oil
Salt and freshly ground black pepper
For the dip (sauce)
1 Greek yogurt or bitter yogurt
Juice of ½ lime
1 teaspoon curry powder
rosemary
Preheat oven to 200 degrees.
Clean the sweet potato with a brush and water (another option is to peel). Cut into half-centimeter sheets with a mandolin or a knife, cut a little bending to make them larger. Put them in a bowl with water so that they release some starch for about 10 minutes.