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Roasted Sweet Potatoes on a white platter
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5 from 7 votes

Spicy Roasted Sweet Potatoes With Yogurt Sauce

Spicy Roasted Sweet Potatoes with Yogurt Sauce are a delicious contrast of satisfying winter flavors. Easy to make, too!
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Vegetables
Cuisine: American
Servings: 6
Calories: 250kcal
Author: Paige


  • 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 and place in a large mixing bowl.
  • Add the honey, olive oil, crushed red pepper and salt, and toss the potatoes together with your hands until the mixture is combined.
  • Place the potatoes on the lined baking sheet, scraping any of the olive oil mixture on the baking sheet too.
  • Roast the potatoes on the bottom rack of the oven, turning gently once half-way through.
    Total time is 35-45 minutes, and this will differ depending on your oven. Look for fork-tender wedges that are slightly brown and crispy on the edges and sides.
  • Remove from oven, arrange on a platter and serve with yogurt sauce on the top or on the side or both.
  • Combine the yogurt, lime juice, olive oil and salt and pepper in a small bowl and mix together with a spoon.
  • Spoon the yogurt over the Sweet Potatoes for serving, along with a sprinkle of chopped Italian Parsley and sliced green onion.


  • 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.  You can skip this step if you want and use the potatoes unpeeled.
  • This recipe was updated in November 2019. 


Calories: 250kcal | Carbohydrates: 38g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 486mg | Potassium: 582mg | Fiber: 5g | Sugar: 13g | Vitamin A: 22138IU | Vitamin C: 14mg | Calcium: 80mg | Iron: 1mg