Roasted Sweet Potatoes With Yogurt And Sesame Seeds
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 2Japanese sweet potatoes (or regular ones if you can’t find the Japanese kind)
- ¼cup olive oil, plus more for drizzling
- Kosher salt
- 1cup full-fat Greek yogurt
- 3tablespoons lemon juice
- 2tablespoons toasted sesame seeds
- ¼cup red onion, medium dice
- ¼teaspoon finely minced garlic
- 1½tablespoons Thai fish sauce
- 1tablespoon pickled chiles, finely chopped, or 1 teaspoon dried chile flakes
- ¼cup coarsely chopped parsley
- Maldon sea salt
Nutritional analysis per serving (4 servings)
278 calories; 20 grams fat; 5 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 3 grams polyunsaturated fat; 20 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 8 grams protein; 603 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Preheat oven to 450. Coat sweet potatoes with a very light drizzle of olive oil and a sprinkle of salt. Roast the potatoes, wrapped in foil, until totally tender. Switch oven to broil, remove potatoes from foil and blister under broiler until lightly charred. Cool to room temperature, and then cut in half or in ½-inch rounds. Set aside.
- Step 2
Mix together yogurt, 1 tablespoon lemon juice and half the olive oil until smooth. Divide between 4 plates.
- Step 3
Mix remaining lemon, olive oil and other ingredients into a salsa, and adjust seasoning with kosher salt.
- Step 4
Warm sweet potatoes in oven, then plate each half (or an even number of rounds). Top with salsa and sprinkle with Maldon salt. A little additional oil is good, too.
Private Notes
Comments
You could save a step here by cutting the potatoes in half first, rubbing them with the olive oil, s&p and roasting them cut side down in the hot oven. Cook time depends on size of potato, a big one cut in half takes approx 40 min. Half way through, turn the halves over, and they should already be browning nicely. I often do this with sweet potatoes, cutting them lengthwise and adding any variety of dry rub you fancy. But the yogurt salsa version is very enticing and I'll try it soon,
Family loved these. To speed up the process, I sliced the sweet potatoes into rounds about a 3/4 inch thick, drizzled with olive oil, sprinkled with salt, and put them in a 400 degree oven. Turned them once. Took only 18 minutes.
A little heresy here, but I microwaved the sweet potatoes (6-8 mins), sliced them, and roasted them for 10 mins. Served with 0% Greek Yogurt, to applause.
This is so very good! No Japanese sweet potatoes around here so used regular. Fage yogurt is very thick so I thinned it just a bit with cream. After reading the reviews I decided to slice and roast the potatoes. No other substitutions. I was happy there was just a little bit left over. Had it for breakfast the next morning, cold out of the fridge. Still delicious!
Shockingly delicious!
The only substitution I made was nonfat Greek yogurt. Was initially worried about the raw onion and raw garlic, but this was so delicious I wanted double the salsa. A few peppermint and parsley pills after dinner did help though :)
Advertisement