Roasted Sweet Potatoes with Honey, Smoked Paprika and Lime Yogurt
User Reviews
5
-
Servings
4 servings
Roasted Sweet Potatoes with Honey, Smoked Paprika and Lime Yogurt
Description
This recipe begins by cutting medium orange sweet potatoes into long wedges and marinating them with honey, olive oil, and smoked paprika, seasoned with salt and pepper. The marinade imparts both sweetness and a subtle smoky warmth to the naturally sweet potatoes. After a brief marinating period, the wedges are roasted at high heat until caramelized and tender, with caramelized edges that enhance the natural sweetness.
The lime yogurt topping is made by whisking Greek yogurt with fresh lime juice, olive oil, salt, and pepper, creating a bright, creamy contrast to the roasted potatoes. The dish is finished with sliced green onions and cilantro leaves which add fresh, herbal notes and slight crunch.
This preparation highlights the balance of sweet, smoky, and tangy flavors along with tender and crisp textures, making it an appealing side dish to grilled meats or as part of a plant-forward meal.
Ingredients
- 2 orange sweet potato medium, about 3 pounds, also known as yam
- 2 tablespoons honey
- 3 tablespoons extra virgin olive oil divided (2 for the potatoes, 1 for the yogurt
- 1 1/2 teaspoons smoked paprika
- kosher salt
- black pepper freshly ground
- 1/2 cup Greek yogurt
- lime juice juice of 2 limes
- 2 green onion ends trimmed and sliced on the bias
- cilantro leaves
Instructions
- Cut each sweet potato in half lengthwise, then cut each half in half widthwise. Cut each quarter into four long wedges, so you'll have a total of 32 wedges. Add wedges to a large bowl and toss with honey, 2 tablespoons olive oil and smoked paprika. Season well with kosher salt and freshly ground black pepper. Let marinate for 10 minutes, tossing twice throughout.
- Preheat and oven to 425°F. Transfer the sweet potatoes to a rimmed baking sheet, and roast until they are tender and caramelized around the edges (35 - 45 minutes), tossing occasionally. You'll know they're done when a knife easily pierces the thickest part of one of the wedges.
- While the potatoes are cooking, whisk together yogurt, lime juice and 1 tablespoon of olive oil. Season to taste with kosher salt and black pepper.
- To serve, transfer potatoes to a large platter, and drizzle with lime yogurt (you won't use all of it). Finish with a scattering of sliced green onions and cilantro leaves.
User Reviews
Overall Rating
5
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