Roasted Sweet Potato Slices with Curried Chicken Salad (Liz Mott)

2 T sliced almonds
2  long, narrow sweet potatoes peeled and cut into 1/3 inch thick slices
Salt and pepper to taste
1 c chopped or shredded cooked chicken breast
1/2 c chopped scallions, greens only
1/4 c light mayonnaise
2 T plain nonfat yogurt
1 t curry powder
1/2 t cumin
1/8 t cayenne pepper, to taste
1 t lemon juice
1. Preheat oven to 425 degrees. Spread almonds on rimmed baking sheet.  Bake until browned and fragrant about 3 min.  Cool.
2. Lightly oil baking sheet or line with non-stick foil.  Arrange sweet potato slices in single layer and season with salt and pepper.  Bake until tender and lightly browned, 10-15 min.
3. Meanwhile, in a medium bowl, combine chicken, scallions, mayonnaise, yogurt. curry powder, cumin, cayenne and lemon juice.  Toss well, then season with salt and pepper, if needed.
4. Arrange sweet potato slices on serving platter,  Top each with a teaspoon of chicken salad.  Garnish with toasted almonds.