Roasted Sweet Potatoes with Chile Yogurt and Mint
Roasted Sweet Potatoes with Chile Yogurt and Mint is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Preheat oven to 400°F.
-
Easy Prep ≤ 4 steps · Fast & beginner friendly
-
Moderate 5–8 steps · Everyday home cooking
-
Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat oven to 400°F.
Toss sweet potatoes with 2 Tbsp. oil on a parchment-lined rimmed baking sheet.
Roast, turning halfway through, until tender, 50–60 minutes.
Remove from oven; increase oven temperature to 450°F.
Let sweet potatoes cool slightly, then tear into large pieces (including skin)—irregular pieces look best.
Spread out on the same baking sheet and roast until browned and crisp around the edges, 20–25 minutes.
Combine yogurt, chile, lemon zest, and lemon juice in a medium bowl; season with kosher salt.
Coarsely crush sesame seeds on a cutting board with a flat-bottomed mug (or leave them whole).
Spread chile yogurt on a platter; top with sweet potatoes.
Scatter mint, sesame seeds, and sea salt over; drizzle with oil.
Sweet potatoes can be roasted 6 hours ahead.
Let sit at room temperature.
Reheat in a 400°F oven just to warm through before serving.
Chile yogurt can be made 1 day ahead; cover and chill.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.