Roasted Sweet Potatoes with Yogurt Dipping Sauce

Do you remember the first time you encountered a sweet potato? For me, it was that marshmallow-covered casserole, and sweet potatoes never spoke to me in that form. At some point, I think I accidentally ate somebody’s sweet potato fries, and wow did I fall in love. These roasted sweet potatoes are just as delicious as those deep-fried restaurant French fries. A delicious, crisp, sweet potato combined with a spiced yogurt dip makes a perfect party appetizer or side dish. It’s so satisfying and nutritious, I frequently enjoy it for lunch. This recipe takes about an hour in total to make but only about 10 minutes of active cooking time.

In our house, we tend to sell all types of roasted potatoes as “french fries” you could certainly chop these up into cubes or discs, whichever you prefer. This combo is also perfect over a bed of greens as a salad. When doing this, I thin out the yogurt sauce with a little extra lime juice and it works great as a dressing.

Set your oven to 425 degrees and line a cookie sheet with parchment paper. Drizzle the parchment paper with olive oil so the potatoes don’t stick. Cut the sweet potatoes into your desired shape. The size and shape of the sweet potatoes might alter the cooking time.  Thinner potatoes will need less time in the oven than a thicker potatoes.  Place the cut sweet potatoes on the parchment paper in a single flat layer.  Don’t let your potatoes stack on top of each other.  Rub some of the olive oil on both sides of the potatoes and sprinkle them with salt and pepper.

If you enjoy some extra spice, a little sprinkle of Cayenne pepper works really well.

Roast the potatoes for about 45 to 55 minutes.  While the potatoes are roasting, it is time to prepare the yogurt sauce. Combine the yogurt, pressed garlic, cumin, paprika, lime juice, salt, and pepper. If you want a thinner dressing, add more lime juice. Cilantro adds a nice brightness and color for a finish.

** The sweet potatoes are definitely best fresh out of the oven. The yogurt sauce on the other hand seemingly gets better over time. It holds up well in the refrigerator and is great in grain bowls, with roasted vegetables, or as a substitute for sour cream with quesadillas.

Try topping roasted sweet potatoes with pickle onions or Fresno peppers for some extra tang and spicy. Sever with cajun honey butter salmon.

If you’ve tried this Roasted Sweet Potatoes with Yogurt Dipping Sauce recipe or any other recipe on BalancingBowls, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, and Pinterest to see more tasty meals and anything else I’m up to.

Recipe

Roasted Sweet Potatoes with Yogurt Dipping Sauce

Do you remember the first time you encountered a sweet potato? For me, it was that marshmallow-covered casserole, and sweet potatoes never spoke to me in that form. At some point, I think I accidentally ate somebody’s sweet potato fries, and wow did I fall in love. These roasted sweet potatoes are just as delicious as those deep-fried restaurant French fries. A delicious, crisp, sweet potato combined with a spiced yogurt dip makes a perfect party appetizer or side dish. It’s so satisfying and nutritious, I frequently enjoy it for lunch. This recipe takes about an hour in total to make but only about 10 minutes of active cooking time.

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Equipment

• 1 large bowl
• 1 wooden spoon
• 1 large cookie sheet
• parchment paper

Ingredients

  

• sweet potatoes as many as fits the pan!
• 2-4 tablespoon lime juice
• 3 cloves garlic pressed or chopped
• cilantro Chopped
• 1 cup greek yogurt
• olive oil
• generous sprinkle of salt and pepper
• ½ salt
• ½ paprika
• ¼ cumin
• optional: cayenne pepper

Instructions

 

• Set the oven to 425 degrees and line a cookie sheet with parchment paper.
• Drizzle the parchment paper with olive oil.
• Cut the sweet potatoes into your desired shape.
• Place the cut sweet potatoes on the parchment paper in a single flat layer.
• Rub olive oil on both sides of the potatoes and sprinkle them with salt and pepper
• Roast in the oven for 45-55 minutes
• In a bowl combine the yogurt, pressed garlic, cumin, paprika, lime juice, salt, and pepper.