Hasselback Sweet Potatoes with Green Yogurt Sauce
Tender hasselback sweet potatoes roasted to perfection and served with a tangy, herb-packed green yogurt sauce — a nutritious, fiber-rich vegetarian dish.
Servings 6
Calories 600kcal
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.
Video
Notes
You can make green oil from the onions and cilantro and spread it over the yogurt instead of just chopped herbs — Blend the chopped green onions and cilantro with oil, lemon juice, and a pinch of salt until smooth.
Green onions can be replaced with the green part of young garlic or chives.
You can also add black (fermented) garlic to the yogurt.