Roasted Sweet Potatoes with Yogurt & Savory Sesame Topping

As a graduate of NTI’s Natural Food Chef program, I got used to making recipes with a depth of flavor using simple ingredients. When I first tasted the Roasted Sweet Potatoes with Yogurt and Sesame Seeds, I felt right at home.

This recipe is filled with wonderful contrasting flavors such as the sweetness from the sweet potatoes, the tangy taste that comes from the yogurt mixture, and the salty and umami flavors from the sesame seed mixture. With each bite, every part of the tongue is touched with exciting flavors. Each time a recipe calls for citrus juice, I zest the fruit first and add it to the recipe, or save it for other uses. One of my favorite sayings is, “Never waste the zest”!

Experiment using different kinds of onions and herbs. After the sweet potatoes are all eaten, my husband and I use the yogurt and sesame seed mixtures on different meats and vegetables. I recently made this recipe with butternut squash. The sauces have become some of my favorite condiments to have in the refrigerator. Not only is this an easy recipe to put together, but I usually have most of the ingredients in my pantry or refrigerator.

Why We Love It

Roasted sweet potatoes with yogurt and sesame seeds are packed with ingredients with a lot of nutritional value. Deeply colored vegetables such as sweet potatoes contain plant polyphenols and carotenoids that protect the cells of the body from oxidative stress. They also contain an important nutrient called beta-carotene, which, when converted to vitamin A, supports every system in the body. It’s especially helpful in stimulating the immune response, supporting vision, and maintaining the mucus membranes in the body. Sweet potatoes are also a good source of vitamin C, manganese, and copper. The fiber in sweet potatoes supports gut health and digestion.

Not only adding wonder flavor, garlic and onions are powerful antimicrobials that help protect the body from infections.

Greek yogurt, while adding to the tangy component of the recipe, contains live active cultures that support a healthy gut microbiome. It is also a good source of protein, Vitamin B2 and B12, calcium, phosphorus, vitamin A, riboflavin, and selenium. Greek yogurt supports bone health, muscle building and recovery, vision, energy production of the body, and protects the body from oxidative damage.

Roasted sweet potatoes with yogurt and sesame seeds are a flavorful and nutritious addition to any menu.

Roasted Sweet Potatoes with Yogurt & Sesame Seeds Recipe

INGREDIENTS

YIELD: 4 Servings

2 Sweet potatoes (try different varieties)

¼ cup extra virgin olive oil, plus more for drizzling

Kosher salt

1 cup full-fat Greek yogurt

3 tablespoons lemon juice plus the zest

2 tablespoons toasted sesame seeds

¼ cup red onion, medium dice

¼ teaspoon finely minced garlic

1-1/2 teaspoon Thai fish sauce

1 tablespoon pickled chiles, finely chopped or 1 teaspoon dried chili flakes

¼ cup coarsely chopped parsley

Maldon sea salt

PREPARATION

Step 1

Preheat oven to 450°F. After washing the sweet potatoes, poke them with a sharp knife, and coat sweet potatoes with a very light drizzle of olive oil and a sprinkle of salt. Roast the potatoes, wrapped in parchment paper and foil, until totally tender. Switch oven to broil, remove potatoes from foil and parchment paper and blister under broiler until lightly charred. Cool to room temperature, and then cut in half or into ½ inch rounds. Set aside.

Or, if you are short on time, slice them into ½ inch rounds. Drizzle with olive oil and sprinkle with salt. Roast until tender. Set aside.

Step 2

While the sweet potatoes are roasting, zest the lemon, mix together yogurt, 1 tablespoon lemon juice, and half the olive oil until smooth. Add some lemon zest to this mixture.

Step 3

Next, mix remaining lemon juice, olive oil, and other ingredients into a salsa, and adjust seasoning with kosher salt. Add some lemon zest to this mixture.

Step 4

Place sweet potato rounds on 4 plates. Add a spoonful of the yogurt mixture on each round. Top with a dollop of salsa and sprinkle with Maldon salt. Drizzle with additional olive oil and enjoy.

Adapted from the recipe by John Adler, and Tamar Adler

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About the Author: Lisa Schumacher is a graduate of NTI’s Certified Natural Food Chef program, a Registered Nurse and Holistic Practitioner. She is passionate about setting people up for success who are moving forward on their health journey. Inspiring and teaching others how to create delicious, nutritious meals is her happy place. She loves to introduce people to new foods, whether it’s beef tongue tacos, homemade crackers with raw cheddar cheese, or chia seed pudding.