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Roasted Sweet Potatoes and Garlic–ky Yogurt
Sweet potatoes–especially when roasted in the oven at high heat–are a staple root vegetable, perfect for a nourishing side or a light lunch; and we’ve taken them to the next level with our special seasoning mix.
Slightly spiced cumin and coriander lend a nice kick to the grounding meal, and the cooling, garlicky yogurt, fresh herbs, and creamy hazelnuts create the perfect balance of flavor.
How to Make It
Ingredients
Roasted Sweet Potatoes
- 3 medium sweet potatoes, about 2 lbs (907 g) total, scrubbed
- 2 tbsp extra-virgin olive oil
- 1 tsp kosher salt
- ½ tsp ground cumin
- ¼ tsp ground coriander
- Freshly ground black pepper, to taste
Assembly
- 1 ½ cups 5% Greek yogurt
- 1 small garlic clove, finely grated
- ½ tsp kosher salt
- Extra-virgin olive oil, to taste
- ¼ cup roughly chopped cilantro
- ¼ cup roughly torn dill sprigs
- ¼ cup chopped skinless roasted hazelnuts
Instructions
- Arrange rack in center of oven. Preheat to 425°F.
- For the sweet potatoes, cut sweet potatoes lengthwise in half, then slice, on the bias, into half-moons about ¾-inch thick. Arrange on a large baking sheet. Drizzle over oil, then sprinkle with salt, cumin, and coriander, tossing to fully coat. Season with black pepper. Roast in center of oven until tender and golden-brown, approximately 25 to 30 minutes. Let it cool for 5 minutes.
- To assemble, combine yogurt with garlic and salt in a small bowl. Spoon onto a large serving plate, swooshing to fully cover. Arrange sweet potatoes over top, then drizzle with oil. Sprinkle over cilantro, dill, and hazelnuts. Serve immediately.
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