Spicy Roasted Sweet Potatoes with Yogurt Sauce are a delicious balance of sweet and spicy with a cool hit of lime-infused yogurt drizzled over the top just prior to serving.
Well, friends, this recipe title is quite a mouthful, but it’s worth it, I promise.
- These flavors are amazing…the spicy and rich potatoes with the cool, lime infused yogurt sauce, so perfect.
- This is easy to put together and uses everyday ingredients.
- It’s delightful side-dish for so many occasions! Double the recipe if you’ve got company! Lots of exclamation marks!!
How to Make Spicy Roasted Sweet Potatoes with Yogurt Sauce
- Sweet Potatoes: Want to know what’s the difference between sweet potatoes and yams? (The folks at The Kitchn have a good explanation if you’re interested. )
- Honey: I use a local variety of orange blossom honey, and it’s amazing. Any honey will work, and if it’s too thick, microwave it for a sec.
- Yogurt: Use plain yogurt, and a thick and creamy greek style, if possible. This is no time for low fat, but if you choose to, note that your yogurt sauce will be thinner.
- Lime: Fresh squeezed is best, and gives great flavor to the yogurt sauce.
- Green Onion: Maybe you call them scallions? Either way, we want them sliced very thin. Garnish with Italian Parsley too.
Leave the Skin Off or On?
It doesn’t really matter.
Yay for that. This recipe isn’t fussy that way.
I took some of the skin on, randomly, with a vegetable peeler (a small knife will work too.)
Serving Ideas for this Recipe
- These roasted sweet potatoes are a welcome vegetable side dish throughout the fall and winter for almost any meal.
- Okay maybe not pasta 🙂
- Try them alongside chicken, fish or turkey dinners served family style on a big, pretty platter.
- Great on the buffet table too.
- How about serving it with this Pan Roasted Pear Salad?
More Recipes to Try:
If you’ve tried Spicy Roasted Sweet Potatoes with Yogurt Sauce, or any recipe on Studio Delicious, please leave me a comment below, I’d love to hear about it!
Spicy Roasted Sweet Potatoes With Yogurt Sauce
- 2 pounds Sweet Potatoes
- 2 tablespoons Honey
- 3 tablespoons Olive Oil
- 1/4 teaspoon Red Pepper flakes
- 1/2 teaspoon Salt
- For the YOGURT SAUCE
- 1/2 cup Yogurt, plain
- 2 tablespoons Lime juice, fresh squeezed
- 1 tablespoon Olive Oil
- 1/2 teaspoon Salt and Pepper
- 3 tbsp. Italian Parsley, chopped fine
- 1 Green Onion, thin sliced white part only
- Heat the oven to 425 degrees and line a large baking sheet with parchment paper.
- Wash, scrub and trim the ends off the potatoes. Peel some of skin off with a small knife or potato peeler, then cut in half length-wise. See recipe notes. Cut each piece into two or three wedges (1/2" each) and place in a large mixing bowl.
- Add the honey, olive oil, crushed red pepper and salt to the bowl with the sweet potatoes, together until the potatoes are coated.
- Place the potatoes evenly on the lined baking sheet scraping any of the olive oil mixture on the baking sheet too, also making sure the potatoes are laying flat on the baking sheet.
- Roast the potatoes on the bottom rack of the oven, turning gently one time about half-way through. Total time is 35-45 minutes, which will differ depending on your oven. Look for fork-tender wedges that are slightly brown and crispy on the edges and sides at 35 minutes, and add time accordingly.
- Remove from oven, arrange on a platter and serve with yogurt sauce on the top or on the side or both.
- For the YOGURT SAUCE
- Combine the yogurt, lime juice, olive oil and salt and pepper in a small bowl and mix together with a spoon.
- Drizzle the yogurt over the Sweet Potatoes for serving, along with a sprinkle of chopped Italian Parsley and sliced green onion.
- OPTIONAL OUTDOOR GRILLING INSTRUCTIONS FOR THIS RECIPEHeat the grill (you'll need direct heat that's approximately 350 degrees) and prep the sweet potatoes by cutting them in 1/2 wedges as noted above. Put the potates in a medium-sized bowl, and drizzle with just enough olive oil to coat them. Sprinkle with a little salt and toss one more time. Place the wedges on the grill, cover them and cook until light grill marks appear, 4-5 minutes, then rotate to the other side. Continue rotating until the potatoes are tender, which will depend on the heat of your grill, but approximately 5-7 more minutes. In the same bowl you just used, continue with the recipe and add the honey, olive oil, red pepper flakes and salt, whisking the ingredients together with a fork to combine. When the sweet potatoe wedges are done, add them to the bowl and quickly toss to coat, then tranfer the potatoes to a serving dish and serve with the yogurt sauce on the side or drizzled on top.
- You can use Yams in this recipe if you prefer, they are just as good!
- I peel some of the skin off the potatoes, randomly and not perfectly for a rustic look.
- Super important to read the whole recipe before you begin
- Pay attention to the ingredient list and photos for the recipe
- If possible, prep your ingredients a little before you start
- Always use a sharp knife for safety
- Use the size of pan called for in the recipe
- For savory recipes, taste and season as you go
- Buy fresh, organic ingredients, locally sourced whenever possible