Best Roasted Sweet Potatoes Topped With Curried Yogurt Recipes

CURRY ROASTED SWEET POTATOES

Curry roasted sweet potatoes image

Roasted sweet potatoes flavored with curry spices and roasted until soft, sweet and slighly caramelized is a delicious and easy side dish recipe.

Provided by Alida Ryder

Time 55m

Number Of Ingredients 6

Ingredients

4 sweet potatoes (peeled and cubed )
2 tbsp oil
1 tbsp Garam Masala
1 tsp cinnamon
1 tsp turmeric
1-2 tsp salt

Steps:

Preheat the oven to 200°C/400°F.
Place the cubed sweet potatoes in a large mixing bowl.
Pour over the oil and spices. Transfer to a large sheetpan.
Place in the oven and roast for 30-45 minutes, turning half way, until the sweet potatoes are soft and starting to caramelize.
Remove from the oven and serve.

Nutrition Facts : Calories 121 kcal, Carbohydrate 27 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Sodium 1235 mg, Fiber 5 g, Sugar 5 g, ServingSize 1 serving

ROASTED SWEET POTATOES WITH YOGURT AND SESAME SEEDS

Roasted Sweet Potatoes With Yogurt And Sesame Seeds image

You can live happily now and feel prudent enough to live tomorrow if you cautiously employ your seeds on the last of last autumn's sweet potatoes. This is my favorite of all the dishes my brother has ever served at the very seasonal Franny's, the restaurant in Brooklyn where he is the chef. It disappears from his menu the instant the plants that grow from seeds begin to sprout, making it, like the plants themselves, available for only a few months each year.

Provided by Tamar Adler

Categories dinner, lunch, vegetables, main course, side dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 Japanese sweet potatoes (or regular ones if you can't find the Japanese kind)
1/4 cup olive oil, plus more for drizzling
Kosher salt
1 cup full-fat Greek yogurt
3 tablespoons lemon juice
2 tablespoons toasted sesame seeds
1/4 cup red onion, medium dice
1/4 teaspoon finely minced garlic
1 1/2 tablespoons Thai fish sauce
1 tablespoon pickled chiles, finely chopped, or 1 teaspoon dried chile flakes
1/4 cup coarsely chopped parsley
Maldon sea salt

Steps:

Preheat oven to 450. Coat sweet potatoes with a very light drizzle of olive oil and a sprinkle of salt. Roast the potatoes, wrapped in foil, until totally tender. Switch oven to broil, remove potatoes from foil and blister under broiler until lightly charred. Cool to room temperature, and then cut in half or in 1/2-inch rounds. Set aside.
Mix together yogurt, 1 tablespoon lemon juice and half the olive oil until smooth. Divide between 4 plates.
Mix remaining lemon, olive oil and other ingredients into a salsa, and adjust seasoning with kosher salt.
Warm sweet potatoes in oven, then plate each half (or an even number of rounds). Top with salsa and sprinkle with Maldon salt. A little additional oil is good, too.

Nutrition Facts : @context http, Calories 278, UnsaturatedFat 13 grams, Carbohydrate 19 grams, Fat 20 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 5 grams, Sodium 603 milligrams, Sugar 6 grams

ROASTED SWEET POTATO WEDGES WITH CILANTRO YOGURT

Roasted Sweet Potato Wedges with Cilantro Yogurt image

Provided by Molly Yeh

Categories side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

3/4 cup Greek yogurt
2 cloves garlic, minced
1 bunch fresh cilantro, very finely chopped, plus more for serving
4 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 pounds sweet potatoes, cut into 3/4-inch wedges
1/4 teaspoon ground cinnamon
Sriracha, for drizzling
3 tablespoons (30 grams) toasted pine nuts
Flaky salt, for serving

Steps:

Mix together the yogurt, garlic, cilantro, 2 tablespoons olive oil, 1/2 teaspoon salt and a few turns of pepper in a medium bowl and set aside.
Preheat the oven to 425 degrees F.
Toss the sweet potatoes with the cinnamon, 2 tablespoons olive oil and 1 teaspoon salt and spread evenly on 2 half-sheet pans lined with parchment. Bake, tossing occasionally, until golden brown, 25 to 30 minutes
Transfer the sweet potatoes to a serving plate, then dollop with the yogurt (serving any remaining on the side), drizzle with sriracha, and sprinkle on the pine nuts, remaining cilantro, a few turns of pepper and flaky salt and serve.

ROASTED SWEET POTATOES TOPPED WITH CURRIED YOGURT

Roasted Sweet Potatoes Topped with Curried Yogurt image

Categories Side Bake Low Fat Vegetarian Yogurt Curry Sweet Potato/Yam Fall Winter Healthy Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 8

Ingredients

Nonstick vegetable oil spray
2 8-ounce red-skinned sweet potatoes (yams), halved lengthwise
1 teaspoon extra-virgin olive oil
1 teaspoon curry powder
1 cup plain nonfat yogurt
1 plum tomato, seeded, chopped
2 tablespoons chopped fresh cilantro
2 green onions, chopped

Steps:

Preheat oven to 400°F. Spray small baking sheet with nonstick spray. Drizzle cut sides of sweet potatoes with 1 teaspoon olive oil. Place potatoes, cut side down, on prepared sheet. Roast until tender and brown, about 30 minutes. Cool to room temperature.
Stir curry powder in small skillet over medium-low heat until fragrant, about 30 seconds. Remove from heat. Mix nonfat yogurt, tomato, fresh cilantro, and curry powder in small bowl. Season to taste with salt and pepper. (Roasted sweet potatoes and yogurt topping can be prepared 2 days ahead. Cover separately and refrigerate.) Serve sweet potatoes cold or at room temperature topped with chilled yogurt topping and chopped green onions.