Roasted Sweet Potatoes With Yogurt And Sesame Seeds Recipe (2024)

You could save a step here by cutting the potatoes in half first, rubbing them with the olive oil, s&p and roasting them cut side down in the hot oven. Cook time depends on size of potato, a big one cut in half takes approx 40 min. Half way through, turn the halves over, and they should already be browning nicely. I often do this with sweet potatoes, cutting them lengthwise and adding any variety of dry rub you fancy. But the yogurt salsa version is very enticing and I'll try it soon,

Family loved these. To speed up the process, I sliced the sweet potatoes into rounds about a 3/4 inch thick, drizzled with olive oil, sprinkled with salt, and put them in a 400 degree oven. Turned them once. Took only 18 minutes.

Healthy fat is healthy for you.

A little heresy here, but I microwaved the sweet potatoes (6-8 mins), sliced them, and roasted them for 10 mins. Served with 0% Greek Yogurt, to applause.

I skipped the broiling part, largely because it took 2 hours to roast the honking specimens I had and I was hungry. I finished with smoked salt to compensate. I might do that anyway -- smoked salt works so nicely with sesame, I think.

How far ahead can you roast the potatoes the first time? Then, what temperature do you recommend reheating the potatoes at, and for how long?

I realize the roasting time will vary with the thickness of the potatoes, but roughly speaking, how long should they be roasted for, and how long should they be broiled for? Thanks.

This is one of my top 5 best dishes and that's coming from a long-standing carnivore. I followed the suggestions to slice 1/2 inch rounds & roast, double the salsa. I used a full 2 tsp. red pepper flakes and was terrified by the heat when I tried the salsa alone but with the sweet potato and yogurt, it's perfect. Deep, balanced flavors but next time I'll use no-fat greek yogurt with a little salt added.

SO GOOD, even with my substitutions, everyone loved it. My changes:
- I cut potatoes into rounds and baked them at 425, flipping 1/2 way through. Sped up time significantly.
- 0% greek yogurt instead of full fat.
- I used maybe 2 tbsp max of olive oil.
- I subbed sunflower seeds for sesame as it is what I had on hand.
- I used dried chili flakes instead of pickled. The lemon adds enough "pickling".

delicious & healthy snack! I doubled quantities for salsa and did not regret it; I added a bit less than a teaspoon of tahini paste as I had no sesame seeds, loads of flavor and creaminess!

This comment has all the truths. All of them.

This is awesome. I also slice the potatoes an inch thick and roast at 400 with olive oil and salt- They’re done in 20-25 min. And after making it several times, I now triple the salsa and serve with roasted salmon, which also tastes great with the yogurt and salsa.

I agree! I had a hard time coming up with what to serve with this but I opted for a simple sauteed shrimp in garlic, lemon and white wine and a simple green salad. It made for a nice balanced meal.

The only substitution I made was nonfat Greek yogurt. Was initially worried about the raw onion and raw garlic, but this was so delicious I wanted double the salsa. A few peppermint and parsley pills after dinner did help though :)

Best recipe I tried from NYT IN 2023.

Ok - I was skeptical of all the 5 stars but generally followed the recipe with the suggestions - cut sweet potatoes to 1.5-2” and roasted for about 25 min at 425 flipping after about 12 minutes, also used red pepper flakes for want of chilis. I only added a pinch of sugar, a little extra lemon and a bit of olive oil to cut the fish sauce some which was pretty strong and something my wife says she hates (but doesn’t always know when I use it 😉). Whole thing was quick, easy and delicious.

We loved this one. Are it as a main dish but it would also be amazing as a side ✌🏽

This recipe was a revelation. As is usual for me, I turned my nose up at the fish sauce but I’m telling you it made the salsa amazing. Subbed in cilantro for parsley which lifted the salsa for me. I brushed the sweet potatoes with olive oil, cut them into one inch pieces and roasted them 15 minutes on each side.

This recipe was an absolute delight! And shockingly easy to make given the amount of flavor in the end result. I think the key here is the Japanese style sweet potatoes, they have enough just enough starchiness to contrast the texture of the yogurt. I imagine that regular ones might be a bit too mushy. 100% a repeat.

We tweaked the salsa a bit-added a few drops of sesame oil and a pinch of sugar. My family devoured it, and mopped up the “sauce” with bread. Paired it with a marinated skirt steak and broccoli and broccoli rabb. The yoghurt made it perfect. There were no leftovers!

Fish sauce is vital to many sauces but i wish i had left it out of the salsa- did not fir

Subbed cilantro for parsley and added some pine nuts when toasting the sesame seeds. Was amazing!

One of our favorites! Doesn’t seem like all the flavors would work - but they do!!Always slice the sweet potatoes into 1/2 rounds first then roast (as suggested by others). Cook them about 8 minutes per side at 425 making total cooking significantly less.

Unique and delicious. Roasted 1/2 inch slices at 400 for approximately 22 minutes. Used cilantro instead of parsley as it was on hand. Will make more salsa next time for left overs.

This dish is a star for the yogurt and salsa combo. Completely forgot the sesame seeds, which I believe are the point - still a solid work lunch.

This is incredible and my only regret is I waited too long to try it!

Divine! I didn’t have sesame seeds so I subbed a splash of toasted sesame oil. This is going to be in my weekly recipe rotation for a while!

This was really good and interesting and a simple dinner made with fresh farm stand sweet potatoes. I love sweet potatoes and am always looking for new ways to eat them.