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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

Difficulty: Easy

Overall Time: 55 min

Prep Time: 25 min

Cook Time: 25 min + 5 min cooling time

Serves: 4


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


  • 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
  1. Arrange rack in center of oven. Preheat to 425°F.
  2. 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.
  3. 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.
Roasted Sweet Potatoes and Garlic-ky Yogurt recipe by Casa de Suna

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