I’ve noticed over the past year or two that the recipes I share on the site are heavily skewed towards vegetarian main dishes with a few desserts and random recipes sprinkled in as I go. One thing I don’t share a ton of is vegetables as side dishes (primarily because when I whip up a vegetable dish, I put enough bulk behind it to make a full meal).
However, this is a recipe I use as a ‘meet in the middle.’ My husband will have this as a side dish and I’ll top a bowl of quinoa/greens with these sweet potatoes (usually followed by a dollop of greek yogurt) to make these sweet potatoes that full meal I desire.
These sweet potatoes take a bit of time to cook but if you’re in a bit of a hurry, you could cut the sweet potatoes into smaller sizes or even blanch them just until the sweet potato was beginning to soften (then roast!) I’ll also make a full batch of the tandoori seasoning and use it on other vegetables (or chicken, if that’s your thing) as well!Print
- 1 large sweet potato
- 1/4 cup whole milk greek yogurt
- 1 tablespoons tandoori seasoning (see recipe here)
- Cilantro, for serving
- Preheat oven to 400˚. Cut the sweet potato into 3/4″ thick wedges. Toss with greek yogurt and tandoori spices until well coated. Roast for 30 to 45 minutes until sweet potato is browning and tender (this will depend on how thick you cut your sweet potato slices). Serve with a sprinkle of fresh cilantro.