1. Home
  2. /
  3. Recipes
  4. /
  5. Baked Sweet Potatoes with Lemon and Thyme with A Tangy...

Baked Sweet Potatoes with Lemon and Thyme with A Tangy Yogurt Dressing

Healthy | Vegetarian | Vegan Option | 30-Minute Meal

Written By: Byron | February 16, 2024
A bowl of baked sweet potato sits beside a tangy yogurt dressing and sheet pan of sweet potatoes

Baked sweet potatoes with lemon and thyme with a tangy yogurt dressing is one of our favorite weeknight dinners. It’s just so easy to make, it’s healthy and loaded with plenty of Mediterranean flavors. Of course, it’s super versatile too and toppings can be just about whatever you have in the fridge or pantry. 

This easy vegetarian recipe takes baked sweet potatoes to the next level in 30 minutes or less, and the tangy dressing is oh-so-easy to make and takes under 1 minute. Then it’s up to you how far you want to go with the toppings. We’ve made a few suggestions below, but the world is your sweet potato! We’ll also give you a vegan recipe for a sauce later but all the ingredients with the sweet potatoes are vegan.

This post may contain affiliate links.

Serving:

Main for 4

Ready in:

Around 30 minutes

Skill level:

Easy

Serve with:

Salad, veg, rice, or grains. 

Watch step-by-step recipe video

If you’re looking for this recipe’s video and many other great recipe ideas, why not check out our Spanish Radish YouTube Channel? We’ve got everything from quick and easy tapas recipes to delicious main meals, to incredible Spanish dessert options too.

How to Make Baked Sweet Potatoes with Lemon and Thyme with A Tangy Yogurt Dressing

Ingredients

For the sweet potatoes

  • Splash of Extra virgin olive oil
  • 3-4 large sweet potatoes
  • 1 lemon
  • 3-4 sprigs of fresh thyme
  • Salt and pepper (to taste) 
  • Fresh chopped parsley (optional as garnish)

For the dressing 

  • 1 cup Greek natural yogurt 
  • 4 cloves garlic, crushed
  • 2 tablespoons Dijon mustard
  • 1 tablespoon red wine vinegar (or Jerez Sherry Vinegar)
  • 2 tablespoons extra virgin olive oil
  • Salt to taste

Toppings (suggestions) 

  • Sweet corn
  • Watercress
  • Rocket
  • Spring onion
  • Chickpeas
  • Tinned tuna fish 
  • Capers 
  • Baby radishes
  • Piquillo Peppers
  • Grilled Chicken 

Equipment needed

    Sweet potatoes sit next to some lemon, fresh thyme, and capers.

    Method

    Step 1 – Prepare sweet potatoes

    • Preheat oven to 200°C/400°F
    • Wash sweet potatoes to remove any grit or dirt, and pat dry with a kitchen towel.
    • Drizzle a little olive oil onto a large baking sheet. 
    • Cut sweet potatoes in half lengthways and place cut side down onto the baking sheet.
    • Cut the lemon in half then cut half rounds and sprinkle around the sweet potatoes.
    • Add the fresh thyme sprigs around the baking sheet, season to taste with salt and pepper, and drizzle with olive oil.
    • Bake for 25-30 minutes or until the fleshy part of the sweet potato is soft. 

      Step 2 – Prepare yogurt dressing

      • In a small bowl, add all the dressing ingredients and gently mix with a spoon until all ingredients are combined. 
      • Season to taste with some salt and pepper and set dressing aside for use later. 

      Step 3 – Serve 

      • Remove sweet potatoes from the oven and transfer two halves to each plate. 
      • Cut down the middle of the fleshy side of the sweet potato and load with toppings.
      • Drizzle with yogurt dressing and garnish with some fresh chopped parsley.
        A baked sweet potato in a bowl with some salad and a dressing on top.

        Why We Love Sweet Potatoes!

        Sweet potatoes are awesome! They are a delicious root veg with soft, tender flesh ideal for oven-roasting. Unlike regular potatoes, sweet potatoes have a sweet flavor, but like their near-cousins, they go with pretty much anything. If you love sweet potatoes, check out this recipe for Mediterranean baked sweet potatoes with crunchy chickpeas

        Easy 30-Minute Dinner Recipe

        Convenience is another great reason why this recipe is awesome. Sweet potatoes require 2 seconds of prep (cut them in half) and take around 20-30 minutes to bake. Once cooked, the flesh is soft and ideal for loading up with toppings and sauces. It’s that easy! 

        Healthy and Nutritious

        The great news is sweet potatoes are a healthy veg that are filling with a 100g serving containing 20.1 grams of carbohydrates, 3 grams of fiber, 0.1 grams of fat, and just 81 calories. Sweet 🙂

        A baked sweet potato in a bowl with some salad and a dressing on top.

        Baked Sweet Potatoes with Lemon and Thyme

        Sweet potatoes have a sweet earthy flavor and are not overly starchy like your usual potatoes. To contrast the sweetness of oven-baked sweet potatoes, we opted for a few lemon rounds and some fresh (wild) thyme that is plentiful in the mountains beside Spanish Radish HQ.

        The lemon adds a delicious tang to the sweet potato flesh and the thyme adds yet another subtle layering of flavor. 

        Very little seasoning is required, just a small pinch of salt and some freshly cracked black pepper will do. You‘ll want the lemon and thyme flavors to shine through. Plus, the sauce is delicious and full of flavor.

        Choosing the Best Sweet Potatoes

        When purchasing sweet potatoes, look for veg that are firm to the touch and without any blemishes or cuts in the skin. Sweet potatoes are typically available year-round, but they are seasonal, and you’ll find the best ones in the fall. 

        If you’re buying your sweet potatoes from a supermarket, they’ll likely be cleaned of dirt and grit and be orange. It’s still worth giving them a quick wash under some fresh water before cooking with them. 

        If you’re buying from a local farmers market, they may still have some dirt on them, and you’ll need to give them a scrub under some fresh water to remove the grit and dirt before cooking. The skin is edible, but it does tend to crisp up once oven-baked so it is often not overly palatable. You can easily scoop the tender sweet potato flesh away from the skin.

        How big do the sweet potatoes need to be for this recipe?

        Sweet potatoes come in all shapes and sizes and the ones we used in this recipe were between 17-25 oz (500-700 grams). You can also use smaller or whatever you have in your area, just adjust the cooking time accordingly.

        A bowl of yogurt dressing, sweet corn, letuce, and capers.

        Toppings and Ingredient Substitutions

        The beauty of this recipe is it is super versatile and can accommodate many dietary plans by tweaking the toppings (well, except low-carb diets as sweet potatoes are naturally quite high in carbs). Pick and mix the best flavor combinations of toppings for your sweet potatoes. 

        Here are just a few suggestions for yummy sweet potato toppings:

        • Your favorite green (lettuce, rocket, spinach, kale, etc) plus some sweet corn, diced cucumber, and shaved carrot.
        • For an extra tangy hit, add some pickled veg (diced pickles, pickled carrots, or capers all work well here). 
        • Add a little quinoa and some chopped nuts or seeds to have a balanced meal with lots of nutrients. 
        • If you want to add fish or meat, add some grilled chicken breast, tuna, or even some ground beef to your sweet potato for a protein boost. 
        • We made a yogurt dressing for this recipe but you can also make a vegan-friendly Mediterranean salad dressing — it’s virtually the same as the one on this page except minus the yogurt. Just be sure to check the Dijon mustard is a vegan-friendly option. 
        • If you don’t like thyme or have access to it, add fresh rosemary instead. Both herbs are used extensively in Spanish cooking and across the Med.
        • You can melt any of the yummy Spanish cheeses over your hot sweet potato or your favorite cheese.
        A bowl of baked sweet potato with toppings, salad, and a yogurt dressing.

        Baked Sweet Potatoes – Storage and Batch Cooking

        This recipe is great for meal prep and batch cooking. The sweet potatoes can be cleaned and stored in the pantry until they are needed for baking. The toppings and salad dressing can easily be whipped up in a few minutes, so there’s very little cooking required. 

        Once cooked, baked sweet potatoes are best consumed within 2-3 days and should be refrigerated in an airtight container. Baked sweet potatoes tend to become soggy when frozen and thawed so it is not recommended.

        Nutrition Facts

        Note: Based on serving 4 people without any toppings, including dressing. 

        Servings: 4

        Amount per serving

         

        Calories

        311

        % Daily Value*

        Total Fat 13.3g

        17%

        Saturated Fat 3.2g

        16%

        Cholesterol 0mg

        0%

        Sodium 223mg

        10%

        Total Carbohydrate 44.8g

        16%

        Dietary Fiber 6.8g

        24%

        Total Sugars 10.8g

         

        Protein 5g

         

        Vitamin D 0mcg

        0%

        Calcium 153mg

        12%

        Iron 2mg

        13%

        Potassium 713mg

        15%

        *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

        A sheet pan of baked sweet potatoes with lemon and thyme.
        A bowl of baked sweet potato sits beside a tangy yogurt dressing and sheet pan of sweet potatoes

        Baked Sweet Potatoes with Lemon and Thyme with A Tangy Yogurt Dressing

        Byron
        Baked sweet potatoes with lemon and thyme with a tangy yogurt dressing is a quick and easy dinner option that’s healthy and comes together with just 5 minutes of prep work.
        5 from 1 vote
        Prep Time 2 minutes
        Cook Time 28 minutes
        Total Time 30 minutes
        Course dinner, easy lunch, lunch, Main Course
        Cuisine American, Mediterranean, Spain, vegetarian
        Servings 4 Main meal
        Calories 311 kcal

        Equipment

        • Large kitchen knife and Cutting board
        • Large stainless steel baking tray
        • Oven
        • Glass bowl (or jar with lid) for mixing dressing
        • Spoon for mixing dressing

        Ingredients

        For the sweet potatoes

        • Splash of Extra virgin olive oil
        • 3-4 large sweet potatoes
        • 1 lemon
        • 3-4 sprigs of fresh thyme
        • Salt and pepper to taste
        • Fresh chopped parsley optional as garnish

        For the dressing

        • 1 cup Greek natural yogurt
        • 4 cloves garlic crushed
        • 2 tablespoons Dijon mustard
        • 1 tablespoon red wine vinegar or Jerez Sherry Vinegar
        • 2 tablespoons extra virgin olive oil
        • Salt to taste

        Instructions
         

        Step 1 - Prepare sweet potatoes

        • Preheat oven to 200°C/400°F
        • Wash sweet potatoes to remove any grit or dirt, and pat dry with a kitchen towel.
          3-4 large sweet potatoes
        • Drizzle a little olive oil onto a large baking sheet.
          Splash of Extra virgin olive oil
        • Cut sweet potatoes in half lengthways and place cut side down onto the baking sheet.
        • Cut the lemon in half then cut half rounds and sprinkle around the sweet potatoes.
          1 lemon
        • Add the fresh thyme sprigs around the baking sheet, season to taste with salt and pepper, and drizzle with olive oil.
          3-4 sprigs of fresh thyme, Salt and pepper
        • Bake for 25-30 minutes or until the fleshy part of the sweet potato is soft.

        Step 2 - Prepare yogurt dressing

        • In a small bowl, add all the dressing ingredients and gently mix with a spoon until all ingredients are combined.
          1 cup Greek natural yogurt, 4 cloves garlic, 2 tablespoons Dijon mustard, 1 tablespoon red wine vinegar, 2 tablespoons extra virgin olive oil, Salt to taste
        • Season to taste with some salt and pepper and set dressing aside for use later.

        Step 3 - Serve

        • Remove sweet potatoes from the oven and transfer two halves to each plate.
        • Cut down the middle of the fleshy side of the sweet potato and load with toppings.
          Fresh chopped parsley
        • Drizzle with yogurt dressing and garnish with some fresh chopped parsley.

        Video

        Notes

        Storage

        Refrigerate baked sweet potatoes in an airtight container for up to 3 days.  For best results, store your toppings and dressing separately. Freezing is not recommended.

        Toppings Suggestions:

        • Sweet corn
        • Watercress
        • Rocket
        • Spring onion
        • Chickpeas
        • Tinned tuna fish 
        • Capers 
        • Baby radishes
        • Piquillo Peppers
        • Grilled Chicken

        Nutrition

        Serving: 300gCalories: 311kcalCarbohydrates: 44.8gProtein: 5gFat: 13.3gSaturated Fat: 3.2gSodium: 223mgPotassium: 713mgFiber: 6.8gSugar: 10.8gCalcium: 153mgIron: 2mg
        Keyword 30 minute recipe, baked sweet potato, dressing, greek yogurt, healthy, lemon, salad dressing, Sweet potato, thyme, vegetarian, Yogurt

        0 Comments

        Submit a Comment

        Your email address will not be published. Required fields are marked *

        Recipe Rating