Roasted Sweet Potatoes With Yogurt And Sesame Seeds Recipes

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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

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-MAPLE DRESSING



Sweet Potatoes with Yogurt-Maple Dressing image

Provided by Giada De Laurentiis

Categories     side-dish

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 13

Vegetable oil cooking spray
2 1/2 pounds (about 3 large) sweet potatoes or red garnet yams, peeled and diced into 3/4-inch pieces (see Cook's Note)
2 tablespoons extra-virgin olive oil
2 teaspoons kosher salt
1/3 cup plain yogurt, at room temperature
1/4 cup mascarpone cheese, at room temperature
1 tablespoon Dijon mustard
1 tablespoon maple syrup
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 Granny Smith apple, cored and diced into 1/2-inch pieces
1/2 cup dried cranberries
1/3 cup pumpkin seeds, toasted (see Cook's Note)

Steps:

  • Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray.
  • Toss together the sweet potatoes, olive oil and salt on the prepared baking sheet. Roast until golden and tender, about 40 minutes.
  • For the dressing: In a small bowl, whisk together the yogurt, mascarpone cheese, mustard, maple syrup, salt and pepper until smooth.
  • Pour the dressing over the potatoes. Add the apples, cranberries and pumpkin seeds. Toss until all the ingredients are coated. Refrigerate for at least 1 hour before serving.

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

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.

OVEN-ROASTED SWEET POTATOES



Oven-roasted sweet potatoes image

Make perfectly roasted sweet potatoes that are fluffy on the inside and lightly browned at the edges for a colourful side dish. Add a few sliced red onions to the roasting tin, if you like

Provided by Barney Desmazery

Categories     Side dish

Time 50m

Number Of Ingredients 3

4 sweet potatoes (about 1.2kg), peeled
2 tbsp olive oil
sliced red onions, unpeeled garlic cloves, thyme sprigs or other veg or herbs of your choice (optional)

Steps:

  • Heat the oven to 230C/210C fan/gas 8. Chop the sweet potatoes into 2-3cm cubes.
  • Tip into a large, shallow roasting tin, drizzle with the oil and season with salt and pepper. If you're adding additional veg or herbs, such as sliced red onions, garlic cloves and thyme, tip these in as well. Toss everything together to coat in the oil, then roast for 20 mins. Toss again to ensure the potatoes cook evenly, and roast for another 15-20 mins until the potatoes are lightly browned on the outside and tender when pierced with a fork or knife.

Nutrition Facts : Calories 331 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 31 grams sugar, Fiber 10 grams fiber, Protein 4 grams protein, Sodium 0.29 milligram of sodium

ROASTED SWEET POTATOES TOPPED WITH CURRIED YOGURT



Roasted Sweet Potatoes Topped with Curried Yogurt image

Categories     Side     Bake     Low Fat     Vegetarian     Yogurt     Curry     Sweet Potato/Yam     Fall     Winter     Healthy     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 8

Nonstick vegetable oil spray
2 8-ounce red-skinned sweet potatoes (yams), halved lengthwise
1 teaspoon extra-virgin olive oil
1 teaspoon curry powder
1 cup plain nonfat yogurt
1 plum tomato, seeded, chopped
2 tablespoons chopped fresh cilantro
2 green onions, chopped

Steps:

  • Preheat oven to 400°F. Spray small baking sheet with nonstick spray. Drizzle cut sides of sweet potatoes with 1 teaspoon olive oil. Place potatoes, cut side down, on prepared sheet. Roast until tender and brown, about 30 minutes. Cool to room temperature.
  • Stir curry powder in small skillet over medium-low heat until fragrant, about 30 seconds. Remove from heat. Mix nonfat yogurt, tomato, fresh cilantro, and curry powder in small bowl. Season to taste with salt and pepper. (Roasted sweet potatoes and yogurt topping can be prepared 2 days ahead. Cover separately and refrigerate.) Serve sweet potatoes cold or at room temperature topped with chilled yogurt topping and chopped green onions.

ROASTED SWEET POTATOES WITH CHILE YOGURT AND MINT



Roasted Sweet Potatoes with Chile Yogurt and Mint image

This twice-roasted method allows for the sweet potatoes to get super-creamy on the inside while their skins get a little crispy.

Provided by Andy Baraghani

Categories     Bon Appétit     Thanksgiving     Side     Fall     Sweet Potato/Yam     Yogurt     Chile Pepper     Lemon     Sesame     Mint     Roast

Yield 8 servings

Number Of Ingredients 10

4 pounds medium sweet potatoes
2 tablespoons extra-virgin olive oil, plus more for drizzling
2 1/2 cups plain whole-milk Greek yogurt
1 serrano chile, finely grated
2 teaspoons finely grated lemon zest
2 teaspoons fresh lemon juice
Kosher salt
2 tablespoons toasted sesame seeds
1 1/2 cups mint leaves, torn if large
Flaky sea salt

Steps:

  • Preheat 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.
  • Do Ahead
  • 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.

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

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

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