These spice-roasted sweet potatoes over garlicky yogurt is the recipe you need right now for the perfect blend of warmth, flavor and comfort. The sweet potatoes, caramelized to perfection with a mix of aromatic spices, are served over a tangy yogurt base that adds a cool, creamy contrast. This simple yet sophisticated recipe will elevate your weeknight dinner or impress at your next gathering.
Spice-Roasted Sweet Potatoes over Garlicky Yogurt
These spice-roasted sweet potatoes over garlicky yogurt is the recipe you need right now for the perfect blend of warmth, flavor and comfort. The sweet potatoes, caramelized to perfection with a mix of aromatic spices, are served over a tangy yogurt base that adds a cool, creamy contrast. This simple yet sophisticated recipe will elevate your weeknight dinner or impress at your next gathering.
Ingredients
- 2 pounds sweet potatoes scrubbed and cubed (½-inch; about 7 cups)
- 3 tablespoons extra-virgin olive oil divided
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- ½ teaspoon salt plus ⅛ teaspoon divided
- ½ teaspoon ground coriander
- ¼ teaspoon ground pepper
- 1 cup whole-milk plain strained (Greek-style) yogurt
- 1 tablespoon water
- 1 teaspoon grated lemon zest plus more for garnish
- 2 teaspoons lemon juice
- 3 small cloves garlic grated on a microplane (about 1½ teaspoons)
- Fresh oregano leaves for garnish (optional)
Instructions
- Preheat oven to 425°F. Combine sweet potatoes, 2 tablespoons oil, 1 teaspoon each oregano and smoked paprika, ½ teaspoon each salt and coriander and ¼ teaspoon pepper on a large rimmed baking sheet; toss to coat. Spread in an even layer. Roast, stirring once, until golden brown and fork-tender, 25 to 30 minutes.
- Meanwhile, combine 1 cup yogurt, 1 tablespoon water, 1 teaspoon lemon zest, 2 teaspoons lemon juice, grated garlic and the remaining 1 tablespoon oil and ⅛ teaspoon salt in a small bowl; refrigerate, uncovered, until ready to use.
- Spread the yogurt sauce on a platter; arrange the roasted potatoes over the sauce. Garnish with oregano leaves and additional lemon zest, if desired.
Notes
Refrigerate yogurt sauce (Step 2) in an airtight container for up to 5 days.
