Roasted Sweet Potatoes with Yogurt & Sesame
Greg Dunmore (Adapted from The New York Times)
Sweet, caramelized potatoes, tangy yogurt, and nutty sesame come together in a dish that feels both comforting and elegant. Equally at home alongside a holiday feast or served as a light meal on its own, this recipe balances richness, acidity, and texture in every bite.
Adapted from The New York Times.
Ingredients
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2 Japanese sweet potatoes (or regular sweet potatoes)
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Olive oil, for drizzling
- Sea salt
- 1 cup Greek yogurt
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2 tablespoons Wadaman Organic Golden Sesame Paste
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1 tablespoon lemon juice
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2 tablespoons olive oil
- ½ cup red onion, medium dice
- ¼ teaspoon garlic, finely minced
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1 ½ tablespoons fish sauce (such as Red Boat)
- ½ teaspoon smoked paprika, hot
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2 tablespoons lemon juice
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2 tablespoons olive oil
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Sea salt, to taste
- ¼ cup parsley, coarsely chopped
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2 tablespoons Wadaman Roasted Golden Sesame Seeds, Organic
For the yogurt sauce:
For the salsa:
To finish:
Directions
- Preheat the oven to 450°F.
- Lightly drizzle the sweet potatoes with olive oil and sprinkle with salt. Wrap in foil and roast until completely tender, about 45 minutes.
- Switch the oven to broil. Remove the potatoes from the foil and broil until lightly blistered and charred on all sides.
- Let cool to room temperature, then cut into ½-inch-thick rounds. Set aside.
- Meanwhile, make the yogurt sauce. In a small bowl, whisk together the yogurt, sesame paste, lemon juice, and olive oil until smooth. Divide among 4 plates or spread onto a serving platter.
- In another bowl, combine the onion, garlic, fish sauce, smoked paprika, remaining lemon juice, and remaining olive oil. Season to taste with salt.
- Just before serving, warm the sweet potato rounds in the oven if needed.
- Arrange the sweet potatoes over the yogurt sauce. Spoon the salsa over the top, then finish with the parsley, sesame seeds, and a light sprinkle of sea salt.
- Serve warm or at room temperature.