Honey Nut Sweet Potatoes with Lemony, Garlicky Yoghurt Honey Nut Sweet Potatoes with Lemony, Garlicky Yoghurt
Prep 10 minutes
Total 30 minutes
Serves
US | Metric
Honey Nut Sweet Potatoes with Lemony, Garlicky Yoghurt

Roasted sweet potatoes, served with lemony, garlicky yoghurt and a spicy, honey nut glaze, make the most delicious veggie centrepiece. Though it looks impressive, it’s actually incredibly easy to make – it works both as a dinner party dish and a casual weeknight meal. 

Ingredients
  • 1 kg medium sweet potatoes (I used Korean sweet potatoes)
  • extra-virgin olive oil
  • 450 g Greek yoghurt
  • 1 lemon, juice only
  • 4 small garlic cloves, minced
  • 50 g hazelnuts, roughly chopped
  • ½ tsp chilli flakes
  • 75 g honey

METHOD

  1. Heat your oven to 220℃ / 200℃
  2. Wash, scrub and dry the sweet potatoes. Cut them in half lengthways and place on your chopping board flesh-side-down. Using a sharp knife, carefully make vertical slits at 3 mm intervals, three-quarters of the way down each potato, all the way along. Placing the potatoes between the handles of two chopsticks or wooden spoons will make things easier; it will stop you from slicing all the way through. 
  3. Drizzle with extra-virgin olive oil, season with salt and pepper and toss to coat. Arrange in a single layer, cut-side down, and roast for 25 minutes or until very tender all the way through.  
  4. Meanwhile, place the Greek yoghurt, lemon juice and garlic in a bowl. Generously season with salt and pepper and mix well to combine. Set side. 
  5. Heat a splash of extra-virgin olive oil in a small frying pan over medium heat. Add the hazelnuts and chilli flakes and cook, stirring often, until toasted, then add the honey and remove the saucepan from the heat. Season with salt and pepper.
  6. To serve, spread the lemony, garlicky yoghurt on a large plate or platter. Arrange the potatoes on the yoghurt and pour over the honey nut mixture (you may not need all of it). Serve and enjoy!
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