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