Mediterranean Sweet Potatoes Recipe
This Mediterranean Sweet Potatoes Recipe features oven-roasted sweet potatoes tossed with olive oil, warm spices, and lemon zest, then finished with creamy yogurt or tahini, fresh herbs, and crunchy nuts for a healthy, flavour-packed Mediterranean side or main.
Ingredients
For the roasted sweet potatoes
- 2 lb 900 g sweet potatoes, scrubbed and cut into wedges or thick rounds
- 2 tbsp extra-virgin olive oil
- 1 tsp sea salt
- ½ tsp black pepper
- 1 tsp smoked paprika
- ½ tsp ground cumin
- Zest of 1 lemon
For the topping (choose one or combine)
- ¾ cup Greek yogurt or dairy-free yogurt
- 1 small garlic clove finely grated
- 1 tbsp lemon juice
- 1 tbsp olive oil
- Salt to taste
Optional Mediterranean garnishes
- ⅓ cup toasted pistachios or almonds chopped
- ⅓ cup pomegranate arils
- 2 tbsp fresh parsley or mint chopped
- ½ tsp sumac or za’atar
- Lemon wedges for serving
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Place sweet potatoes in a large bowl. Add olive oil, salt, pepper, smoked paprika, cumin, and lemon zest. Toss well to coat evenly.
- Spread sweet potatoes in a single layer on the baking sheet, cut-side down if possible.
- Roast for 30–40 minutes, flipping halfway, until tender inside and caramelized on the edges.
- While potatoes roast, mix yogurt, garlic, lemon juice, olive oil, and salt in a small bowl until smooth.
- Transfer roasted sweet potatoes to a serving platter. Spoon or drizzle yogurt sauce over the top.
- Finish with nuts, pomegranate arils, fresh herbs, and a sprinkle of sumac or za’atar. Serve warm with lemon wedges.
Notes
- Vegan option: Use dairy-free yogurt or tahini sauce instead of Greek yogurt.
- Extra protein: Add roasted chickpeas or grilled halloumi on top.
- Storage: Store roasted sweet potatoes separately from sauce in an airtight container for up to 4 days in the refrigerator.
- Reheating: Reheat in the oven at 400°F (200°C) for best texture.
- Variation: Turn this into a bowl by serving over couscous, quinoa, or farro.