This healthy, oven roasted sweet potatoes recipe has a great combination of savory flavors. It's vegetarian, and perfect for something unique at Thanksgiving or any time!
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I must confess that I am not a fan of sticky-sweet recipes for sweet potatoes. They might as well be pie. (Nothing wrong with pie.)
But I am a big fan of savory roasted sweet potato recipes. And this one is packed with fun flavors that you might not have expected.
If you say, "chile-lime cilantro sauce", you have my attention. I would put those flavors on almost anything, but I honestly wouldn't have thought of putting them on roasted sweet potatoes.
But it all makes sense when you think about it, a little acid from the lime, a little sweetness from the vinegar, a little spice, some fresh herbs, and creamy yogurt. Everything balances out.
I was scrolling through NYTCooking looking for savory sweet potato recipes when this one caught my eye. Then I looked at the author and realized the brilliant person that did think of putting these flavors together is Diana Henry.
I love Diana Henry. I have one of her cookbooks, How to Eat a Peach. She writes very well balanced recipes that draw on a wide variety of influences. Everything I aspire to be!
But back to the task at hand. Oven roasting sweet potatoes allows them to brown nicely, which balances out their sweetness. Then you can pair them with all kinds of savory flavors, so try some new ideas and see how they turn out!
Are sweet potatoes healthy?
Sweet potatoes are soooo healthy! They are lower in carbohydrates than 'regular' potatoes and high in vitamins A, C, and B6. They are full of potassium and magnesium, and they have loads of fiber!
So you can feel good about serving this recipe on Thanksgiving or anytime, knowing it is also healthy - no butter or added sugars - just olive oil, fresh herbs and citrus.
More Thanksgiving side dish ideas
- Butternut Squash with Red Onion, Tahini, and Za'atar
- Brussels Sprouts with Pistachios, Dates, and Lime
Oven Roasted Sweet Potatoes with Chile-Lime Cilantro Sauce and Yogurt
Adapted lightly from a recipe by Diana Henry on NYTCooking.
Preheat the oven to 350 F. Place oven racks in the upper and lower third of the oven.
Use a good chef's knife and dice the sweet potatoes into wedges. Not too small, not too big, maybe an inch wide.
Can you eat the skin of sweet potatoes?
Yes you can, and you should! The skin of the sweet potato holds most of the fiber and antioxidants.
In a large bowl, whisk together the olive oil, honey, lime juice and salt.
Add the potatoes to the bowl with the lime juice mixture and stir until the potatoes are well-coated.
Divide the chopped sweet potatoes between two sheet pans. Be sure to get all of the olive oil mixture out of the bowl and coat all the potatoes on each pan.
Roast the potatoes for 25 minutes, then stir the potatoes and rotate the pans and roast for about 10 minutes more, until they are browned and have cooked all the way through.
Meanwhile, make the chile-lime cilantro sauce.
Remove the ribs and seeds of the chiles and give them a rough chop. Using a Microplane grater, grate the garlic clove.
Add the lime juice, olive oil, vinegar, almonds, garlic, cilantro and chiles to a food processor, and pulse until the mixture is saucy and chunky, but not liquified.
Transfer the oven roasted sweet potatoes to a serving bowl. Dot with the cilantro sauce and yogurt, and sprinkle the lime zest on top. Serve with more sauce and yogurt on the side.
The chile-lime cilantro sauce can be made up to a day ahead.
More roasted vegetable recipes
- Oven Roasted Beets with Goat Cheese, Orange Vinaigrette, and Mint
- Charred Broccoli with Calabrian Chile Paste, Feta, and Lemon Yogurt Sauce
Oven Roasted Sweet Potatoes
- 2 1/4 lb sweet potatoes
- 1/4 cup olive oil
- juice of one lime
- 1/2 tbsp honey
- pinch kosher salt
Chile-Lime Cilantro Sauce
- 1/3 cup olive oil
- 2 oz cilantro leaves and tender stems
- 2 green chiles
- 1 garlic clove
- 2 tbsp whole almonds
- 1 tbsp white wine vinegar
- pinch kosher salt
- 1 cup full fat Greek yogurt
Roasted Sweet Potatoes
- Preheat the oven to 350 degrees F. Place racks in the upper and lower third of the oven.
- Zest both of the limes and set aside.
- Chop the potatoes into wedges, about 1 inch thick. Not too big or small.
- In a large bowl, whisk together 1/4 cup olive oil, the juice of one lime, honey and a pinch of salt. Add the sweet potatoes to the bowl and toss until well coated.
- Divide the potatoes between two baking sheets and spread them out evenly. Be sure to drizzle the remaining olive oil mixture over them! Don't leave it behind!
- Roast for 25 minutes, then stir the potatoes and rotate the baking sheets from top rack to bottom rack. Continue to roast for about 10 more minutes until the potatoes have browned and cooked all the way through.
Chile-Lime Cilantro Sauce
- Remove the ribs and stems of the chiles and give them a rough chop. Grate the garlic clove with a microplane grater or chop finely.
- Add the cilantro, 1/3 cup olive oil, vinegar, juice of the remaining lime, almonds, garlic, and chiles to a food processor. Pulse a few times until you have a chunky sauce, you don't want it liquified.
Serving the Roasted Sweet Potatoes
- Add the sweet potatoes to a serving dish, top with dollops of the cilantro sauce and greek yogurt. Sprinkle the lime zest over the top. Serve the remaining sauce and yogurt on the side so guests can add more if they like.
- Be sure to use the tender stems of the cilantro as well as the leaves. They have loads of flavor and you'll have less waste!
- I tested the cilantro sauce in my mini food processor and in my full-sized food processor. The mini food processor worked much better. There's not a whole lot of volume to the ingredients, so the texture came out better in the smaller one.
- I prefer to grate the garlic with a Microplane grater. It incorporates into the sauce much better, so the raw garlic is not as pungent. I use my grater almost every day!
- If you love this recipe, you might want to check out some of Diana Henry's other recipes in her book, How to Eat a Peach.