Best 3 Roasted Sweet Potatoes With Chile Yogurt And Mint Recipes

Roasted Sweet Potatoes with Chile Yogurt and Mint: A Symphony of Flavors

Welcome to a culinary journey that combines the earthy sweetness of roasted sweet potatoes with the tangy coolness of chile yogurt and the refreshing burst of mint. This delectable dish is a symphony of flavors and textures that will tantalize your taste buds and leave you craving more.

The roasted sweet potatoes, caramelized and tender, provide a warm and comforting base for the vibrant and aromatic chile yogurt. The yogurt is infused with a blend of spices, including cumin, coriander, and paprika, which add a touch of heat and smokiness. The mint, with its cooling and refreshing properties, balances the richness of the sweet potatoes and the yogurt, creating a harmonious and delightful combination.

This recipe is not only delicious but also versatile. It can be served as a main course, a side dish, or even as a snack. It is perfect for a quick and easy weeknight meal or for entertaining guests. And with its vibrant colors and fresh ingredients, it is sure to impress everyone at the table.

So, gather your ingredients and embark on this culinary adventure. Discover the perfect balance of flavors and textures in every bite of Roasted Sweet Potatoes with Chile Yogurt and Mint. Prepare to indulge in a dish that is both satisfying and refreshing, leaving you feeling nourished and invigorated.

Here are our top 3 tried and tested recipes!

CHILI-ROASTED SWEET POTATOES

Chili-Roasted Sweet Potatoes image

Provided by Food Network Kitchen

Time 50m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Toss 1 1/2 pounds sweet potatoes(cut into 1-inch pieces) with 2 tablespoons olive oil, 1 teaspoon each chili powder and kosher salt and a few grinds of pepper. Spread on a baking sheet and bake at 450 degrees F, stirring halfway through, until crisp, 35 to 45 minutes. Puree 1/4 cup warm water, 1 minced garlic clove, the juice of 1 lime, 2/3 cup cilantro, 3 tablespoons sunflower seed butter and 1/4 teaspoon kosher salt in a blender. Serve with the potatoes.

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

SWEET POTATOES WITH YOGURT AND CILANTRO-CHILE SAUCE

Sweet Potatoes With Yogurt and Cilantro-Chile Sauce image

In this luscious vegetable dish, velvety sweet potatoes get a spicy jolt from a chile-spiked cilantro sauce spooned on top. Greek yogurt adds a creamy element and a bit of protein if you're serving these as a vegetarian main course. As a side dish, they are satisfying yet not the least bit heavy, thanks to the bright flavors of the sauce. You can make the sauce up to 4 hours ahead. Any longer than that and it starts to lose its fresh, tart taste. It's also very good on roasted carrots.

Provided by Melissa Clark

Categories side dish

Time 1h

Yield 4 to 6 side dish servings

Number Of Ingredients 12

Ingredients

1/4 cup plus 1/3 cup extra-virgin olive oil, plus more for serving
1/2 tablespoon honey
Juice of 2 limes
Kosher salt, to taste
Black pepper, to taste
2 1/4 pounds sweet potatoes, scrubbed and cut into 1-inch wedges
1/2 bunch cilantro, leaves only (1/2 ounce)
2 green chiles, seeded and chopped
2 garlic cloves, grated on a Microplane or minced
2 tablespoons sliced blanched almonds
1 tablespoon white wine vinegar
1 cup Greek yogurt

Steps:

Heat the oven to 350 degrees.
In a large bowl, combine 1/4 cup oil, the honey, juice from 1 lime, a large pinch of salt and pepper to taste, and toss with potato wedges. Spread in an even layer on a rimmed baking sheet, bake until tender and lightly browned in spots, 45 to 55 minutes. Sprinkle with additional salt to taste.
Meanwhile, in a food processor, pulse to combine 1/3 cup oil, the cilantro, chiles, garlic, almonds, juice from remaining lime, vinegar and a large pinch of salt, until it forms a chunky purée. Taste and add more salt if needed.
Spoon the sauce over the potatoes, dollop with some yogurt, drizzle with oil, and serve with any remaining yogurt on the side.

Nutrition Facts : @context http, Calories 414, UnsaturatedFat 19 grams, Carbohydrate 43 grams, Fat 25 grams, Fiber 7 grams, Protein 7 grams, SaturatedFat 5 grams, Sodium 670 milligrams, Sugar 11 grams, TransFat 0 grams

Tips:

Choose the right sweet potatoes: Look for firm and smooth sweet potatoes without any bruises or blemishes. Medium-sized sweet potatoes are best for roasting as they cook evenly.
Cut the sweet potatoes evenly: This will ensure that they cook evenly. If the pieces are too small, they will overcook and become mushy. If the pieces are too large, they will take longer to cook and may not cook through.
Toss the sweet potatoes with olive oil and spices: This will help them to brown and caramelize in the oven. You can use any spices you like, but a good combination is chili powder, cumin, and paprika.
Roast the sweet potatoes at a high temperature: This will help them to develop a crispy exterior and a tender interior. The ideal temperature is 425 degrees Fahrenheit.
Don't overcrowd the baking sheet: If the sweet potatoes are too crowded, they will not cook evenly. Make sure there is enough space between each piece so that the air can circulate.
Roast the sweet potatoes until they are tender: This will take about 20-30 minutes, depending on the size of the pieces. You can check if they are done by piercing them with a fork. If the fork goes through easily, they are done.
Serve the sweet potatoes with yogurt and mint: This is a delicious and refreshing way to serve roasted sweet potatoes. The yogurt adds a creamy tang, while the mint adds a fresh, herbaceous flavor.

Conclusion:

Roasted sweet potatoes with chili yogurt and mint is a delicious and healthy side dish that is perfect for any occasion. The sweet potatoes are roasted until they are tender and caramelized, and the chili yogurt and mint add a delicious and refreshing flavor. This dish is sure to be a hit with everyone who tries it!