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Roasted Sweet Potatoes with Yogurt Sauce is one of those side dishes that never disappoints. Their natural sweetness intensifies in the oven, creating crispy edges and a tender center that’s full of flavor. But when you top them with a tangy yogurt sauce, toasted pine nuts, and fresh herbs, they go from simple to spectacular.
This dish is perfect as a side for grilled meats or fish (we pair it with this delicious maple salmon), or it can easily stand alone as a light vegetarian meal. It’s wholesome, easy to make, and packed with flavors that balance perfectly between sweet, savory, and tangy.
Helpful Tips
- Space out the sweet potatoes – When roasting, make sure to give the sweet potato cubes plenty of room on the baking sheet. If they’re too crowded, they’ll steam instead of roast, and you won’t get those beautiful crispy edges.
- Don’t skip the toasted pine nuts – Toasting the pine nuts takes just a couple of minutes, but it adds so much flavor to the dish. The light toasting brings out their natural oils and enhances their nuttiness, making them the perfect complement to the creamy yogurt sauce.
- Adjust the yogurt sauce to taste – If you like a little extra tang, feel free to add more lemon juice to the yogurt sauce. Want more garlic? Go for it.
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Roasted Sweet Potatoes with Yogurt Sauce
Ingredients
- 1 large sweet potato
- 2 tablespoons (30 ml) extra virgin olive oil
- 1/2 teaspoon (3 g) salt
- 1/2 teaspoon (1 g) ground black pepper
- 1/4 cup (59 ml) plain Greek yogurt
- 1 small garlic clove finely minced
- 1 tablespoon (15 ml) lemon juice
- 1/2 tablespoon (7 ml) extra virgin olive oil
- 2 tablespoons (20 g) pine nuts
- 2 tablespoons (0.8 g) fresh cilantro roughly chopped
- Sprinkle of paprika if desired
- Flake salt and ground pepper
Instructions
- Preheat your oven to 425° F or 170° C. And line a baking sheet with parchment paper.
- Peel and cube the potatoes.
- Put the cubes in a bowl. Add olive oil, salt, pepper and toss it well so it all gets coated.
- Spread them out on the tray. Bake for about 30 minutes, flipping over halfway.
- Meanwhile, mix the yogurt sauce. In a bowl, combine the yogurt, garlic, lemon juice, and olive oil. Mix well until smooth.
- Set a pan over medium low heat and add the pine nuts. Toast, shaking the pan regularly, until you can smell them, about 1-2 minutes. Remove the nuts from the pan.
- Remove the potatoes from the oven and pile them onto your plates.
- Drizzle on the yogurt sauce and top with pine nuts.
- Season with flake salt and ground pepper. Garnish with cilantro and a sprinkle of paprika.
Video
Notes
- When roasting, make sure to give the sweet potato cubes plenty of room on the baking sheet. If they’re too crowded, they’ll steam instead of roast, and you won’t get those beautiful crispy edges.
- Toasting the pine nuts takes just a couple of minutes, but it adds so much flavor to the dish. The light toasting brings out their natural oils and enhances their nuttiness, making them the perfect complement to the creamy yogurt sauce.
- If you like a little extra tang, feel free to add more lemon juice to the yogurt sauce. Want more garlic? Go for it.
Nutrition
Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes and currently has a cookbook in development.
