Roasted Sweet Potatoes with Chilli Yoghurt and Mint

Ingredients for Roasted Sweet Potatoes with Chilli Yoghurt and Mint

• 1.8kg medium sweet potatoes

• 2 tablespoons extra-virgin olive oil, plus more for drizzling

• 600ml plain whole-milk Greek yoghurt

• 1 serrano chilli, 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

Preheat oven to 204°C. Toss sweet potatoes with 2 tablespoons oil on a parchment-lined rimmed baking sheet. Roast, turning halfway through, until tender, 50–60 minutes. Remove from oven; increase oven temperature to 232°C. 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 yoghurt, chilli, 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 chilli yoghurt on a platter; top with sweet potatoes. Scatter mint, sesame seeds, and sea salt over; drizzle with oil.

Sweet potatoes can be roasted 6 hours ahead. Let sit at room temperature. Reheat in a 204°C oven just to warm through before serving. Chilli yoghurt can be made 1 day ahead; cover and chill.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.