Roasted Sweet Potatoes With Yogurt And Sesame Seeds
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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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.
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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
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.
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,
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.
I really enjoyed this recipe. I put the sweet potatoes in the oven to roast and then realized I didn’t have enough time to do the whole recipe so I put the roasted potatoes in the refrigerator and prepared them next day by slicing them into rounds and then I put some oil in a cast-iron skillet and placed the medallions in the cast-iron with a lid on top to warm them all the way through and crisp up the side that was on the skillet. These were a huge hit in my house and I continued to eat this meal for a couple days and just heated the medallions as I was ready to plate this dish.
The texture of the steamed sweet potatoes was amazing, and I'm planning to steam them instead of roasting or microwaving from now on. Although the sauce was lovely--and I'm trying to think of other uses for it--I prefer a similar (NYT recipe that tops Japanese sweet potatoes on a yogurt/lemon juice/olive oil sauce with a salsa involving red onions, fish sauce, garlic, sesame seeds and parsley (https://body-change.today/recipes/1017338-roasted-sweet-potatoes-with-yogurt-and-sesame-seeds%3C/a%3E%29.%3C/p%3E%3Cdiv class="noteactions_noteActions__VlyP0">