Hasselback Sweet Potatoes with Green Yogurt Sauce
We usually treat sweet potatoes like fancy French fries: cut them into sticks, roast or fry them.
But today, let’s go a step further—this sweet potato recipe isn’t just a side dish, it’s a flavorful, satisfying appetizer all on its own.
With deep cross-hatch cuts, warm spices, and a bright herby yogurt sauce, this dish bursts with Middle Eastern flair and will easily impress guests or elevate your weekday dinner.
The best part? It’s nutritious, lower in carbs than your usual starchy fare, and full of balanced flavor. While sweet potatoes have some natural sugars, they’re lower in carbs than white potatoes and have a lower glycemic index. Paired with protein-rich yogurt and fiber from herbs, this dish fits well into a moderate-carb lifestyle.
Rich in antioxidants, beta-carotene, healthy fats from olive oil, and probiotics from yogurt, this dish delivers flavor without compromising on health.
Check the video version of this recipe on my YouTube channel.
Hasselback Sweet Potatoes with Green Yogurt Sauce
Ingredients
- Sweet potatoes 2 medium-sized
- Green onions 20g
- Cilantro 20g
- Olive oil 30ml
- Lemon juice 1 tbsp (1/4 lemon)
- Smoked paprika 0.5 tsp (optional)
- Fresh garlic 2 cloves
- Granulated garlic 0.5 tsp (optional)
- Yogurt 250ml
- Salt
- Chili flakes optional
Instructions
- Preheat the oven to 220°C (428°F).
- Cut the sweet potatoes in half lengthwise, place them between two chopsticks, and score them crosswise. The chopsticks will prevent you from cutting all the way through. You can watch the process in the video.
- Brush the sweet potatoes with oil, and sprinkle with salt, granulated garlic, and smoked paprika. Bake for about 30 minutes.
- Mix the yogurt with minced garlic and salt.
- Finely chop the herbs.
- Spread the yogurt on a serving plate, sprinkle the herbs on top, and drizzle with olive oil and lemon juice.
- Place the sweet potato halves on top and sprinkle with chili flakes/sesame seeds/black cumin.
