Best Roasted Sweet Potatoes With Yogurt And Sesame Seeds Recipes

30 MINUTE SESAME ROASTED SWEET POTATOES

30 Minute Sesame Roasted Sweet Potatoes image

30-Minute Sesame Roasted Sweet Potatoes - healthy, vibrant, and super easy to make! Topped with tahini, sesame oil, cilantro, and sesame seeds.

Provided by Pinch of Yum

Time 30m

Number Of Ingredients 9

Ingredients

2 sweet potatoes, peeled and cut into wedges
1 tablespoon vegetable oil
1/2 teaspoon chili powder
a pinch of cayenne pepper for spiciness
salt and pepper
2 tablespoons roasted sesame oil
2 tablespoons tahini
2 tablespoons sesame seeds
fresh cilantro

Steps:

Preheat the oven to 375 degrees. Toss the sweet potatoes with the vegetable oil, chili powder, cayenne, and salt and pepper. Place on a baking sheet and roast for 20 minutes, stirring gently every 5-10 minutes.
Increase the heat to 400 degrees and roast for another 5-10 minutes until the sweet potatoes are turning golden brown. Continue to stir the sweet potato pieces as needed to prevent over-browning. Remove from the oven and let cool slightly.
On a separate platter or directly on the baking sheet, drizzle the sweet potatoes with the sesame oil and tahini. Sprinkle with sesame seeds. Add a handful of cilantro leaves. Serve immediately.

Nutrition Facts : Calories 202 calories, Sugar 2.8 g, Sodium 67.4 mg, Fat 14.8 g, SaturatedFat 2.4 g, TransFat 0 g, Carbohydrate 15.9 g, Fiber 3 g, Protein 3.2 g, Cholesterol 1.8 mg

OVEN ROASTED SWEET POTATOES

Oven Roasted Sweet Potatoes image

My Granny made this for Easter dinner. We were all sitting at the table commenting on how delicious it was. She sat down took a bite and sighed, Ahhh, I'll never make this again. We all told her she was crazy and asked for the recipe.

Provided by CATICALIC

Categories Side Dish Vegetables Sweet Potatoes

Time 45m

Yield 4

Number Of Ingredients 6

Ingredients

4 cups chopped peeled sweet potato
1 sweet onions (such as Vidalia®), cut into wedges
2 cloves garlic, sliced
3 tablespoons olive oil
1 tablespoon balsamic vinegar, or more to taste
1 pinch salt and ground black pepper to taste

Steps:

Preheat oven to 425 degrees F (220 degrees C).
Mix sweet potatoes, sweet onion, and garlic in a bowl. Drizzle olive oil over the mixture and toss to coat; pour into a shallow roasting pan.
Roast sweet potato mixture in preheated oven, turning frequently, until the vegetables are soft and golden brown, 30 to 35 minutes. Drizzle balsamic vinegar over the vegetables; season with salt and pepper.

Nutrition Facts : Calories 223.6 calories, Carbohydrate 31.3 g, Fat 10.2 g, Fiber 4.7 g, Protein 2.6 g, SaturatedFat 1.4 g, Sodium 114.8 mg, Sugar 7.7 g

MAPLE ROASTED SWEET POTATOES WITH YOGURT AND HORSERADISH

Maple Roasted Sweet Potatoes with Yogurt and Horseradish image

Provided by Food Network

Categories side-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

2 sweet potatoes
2 cups maple syrup
1/2 cup yellow miso
4 ounces fresh horseradish
6 ounces whole milk Greek yogurt
Kosher salt and freshly ground black pepper
Splash red wine vinegar
1 ounce chopped peanuts
1 ounce chia seeds
1 ounce poppy seeds
1 ounce toasted sesame seeds
1 ounce sunflower seeds

Steps:

Preheat the oven to 400 degrees F.
Pierce the potatoes with a fork and roast until al dente, about 40 minutes. Allow to cool before peeling and cutting into 2-inch-thick coins.
Adjust the oven temperature to 450 degrees F.
Combine the maple syrup and miso in a medium bowl and whisk until combined. Thin with a little water if needed to make sure it is pourable.
Place the potatoes in an 8-inch square baking dish and pour the maple syrup mixture over the top. Roast until the edges start to char up a little bit, about 15 minutes.
Meanwhile, grate the fresh horseradish into to the yogurt in a medium bowl, then season with salt, pepper and red wine vinegar. Taste and adjust the seasoning as needed. Set aside.
Mix together the peanuts, chia seeds, poppy seeds, sesame seeds and sunflower seeds in a shallow dish. Roll the roasted potato slices in the seed mixture.
Place the potatoes, seeded-side up, atop the horseradish yogurt on a large serving platter.