sweet potatoes... and a really good sauce

I found a recipe online for a yummy looking sauce to go with sweet potatoes.  Aftter a few modifications, we enjoyed it with roasted sweet potatoes for dinner.  The sauce is spicy and tangy, a fun contrast to the starchy sweet potatoes.
I have put the leftover sauce in a quesadilla and drizzled it over tortilla soup - both were delicious.  Eating it with fish tacos or even as a dressing on a salad would be good too.  There are many, many options for using up the sauce.

roasted sweet potatoes with cilantro.jalapeno.yogurt sauce

Ingredients
Potatoes
sweet potatoes
olive oil
garlic salt
paprika
pepper

Yogurt Sauce
1 c. plain greek yogurt
1 c. cilantro, roughly chopped (used both the stems and leaves)
2 jalapenos, seeded and chopped (this made it pretty spicy - would want to use 1 pepper or less if you don't like very spicy food)
juice of 1 lime
1/2 tsp. garlic salt
pepper

Instructions
Preheat oven to 400.  Wash sweet potatoes and cut into cubes.  I didn't peel mine because the skin was thin, but if the skin is thick I would peel them.  Put potato cubes on a pan, drizzle generously with olive oil, and sprinkle with seasonings.  Stir until potatoes are evenly coated with oil and seasonings.  Bake for 20-30 minutes, or until they are fork tender, stirring once after 10-15 minutes.  If the potatoes seem too dry or stuck to the pan when stirring, add more olive oil.  Sprinkle with more salt & pepper if needed after baking.

To make the sauce, combine all ingredients in a food processor and pulse until smooth.  Taste and adjust seasonings as needed.  If too spicy, add more yogurt (or you could sub some sour cream).