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18 Fall  |   Jump to Recipe

Roasted Sweet Potatoes with Honey, Smoked Paprika and Lime Yogurt

Soooo, these sweet potatoes are out of control delicious.  Let me break it down.

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Roasted Sweet Potatoes with Honey, Smoked Paprika and Lime Yogurt

Large wedges of orange sweet potato are tossed in olive oil, honey and smoked paprika, then roasted until caramelized at the edges and creamy inside.  Size does matter here, because it allows you to achieve that contrast in texture with each wedge.  The sweet potatoes are then finished with sliced green onions, cilantro leaves and a drizzle of tart lime yogurt.  Each bite is just packed with bold flavors and varied textures, making this what I like to call a “sexy side dish.”

Often, I’ll pair sides like these with a piece of roasted chicken or seared steak and a simple salad.  The sweet potatoes are the main attraction on the plate, and the others are just supporting characters.  When you’ve got vegetables that taste this good, you let them shine.

I should mention too that this is a suuuuuper easy recipe.  The sweet potatoes are roasted with a few pantry staples, and all the toppings can be prepped while the potatoes cook.  They’re also really good with just a fried egg on top 🙂 Continue reading for the recipe.

Seasoned Sweet Potatoes

Lime Yogurt

This recipe is inspired by one found in Gjelina: Cooking from Venice, California, my latest cookbook obsession.  Here’s what I’ve made so far:

  • Tomato Confit
  • Vegetable Stock
  • Chicken and Escarole Soup
  • Ricotta Gnocchi (ah-maaaaazing)
  • Pomodoro Sauce

Everything has been SO delicious, and I find myself really connecting with the cooking-style of the book.  There’s a big focus on building block items in the beginning like sauces, condiments and pickles.  I love having items like these in my fridge and pantry, because they can easily amp up weeknight meals with minimal effort.  Seasonal produce also plays a big part in the Gjelina cookbook, and there are entire sections dedicated to pizza and pasta (two of my favs).  Some of the recipes are quite challenging, but others, like this one, are easy.  It’s a good mix, and I can’t wait to try more recipes 🙂
Roasted Sweet Potatoes

Roasted Sweet Potatoes with Honey, Smoked Paprika and Lime Yogurt

Roasted Sweet Potatoes with Honey, Smoked Paprika and Lime Yogurt

by Brandon Matzek
Adapted from Gjelina: Cooking from Venice, California.
5 from 8 votes
Print Recipe Pin Recipe
Servings 4 servings

Ingredients
  

  • 2 medium (about 3 pounds) orange sweet potatoes (also known as yams)
  • 2 tablespoons honey
  • 3 tablespoons extra virgin olive oil, divided (2 for the potatoes, 1 for the yogurt)
  • 1 1/2 teaspoons smoked paprika
  • Kosher salt
  • Freshly ground black pepper
  • 1/2 cup greek yogurt
  • Juice of 2 limes
  • 2 green onions, ends trimmed and sliced on the bias
  • Cilantro leaves

Instructions
 

  • Cut each sweet potato in half lengthwise, then cut each half in half widthwise. Cut each quarter into four long wedges, so you'll have a total of 32 wedges. Add wedges to a large bowl and toss with honey, 2 tablespoons olive oil and smoked paprika. Season well with kosher salt and freshly ground black pepper. Let marinate for 10 minutes, tossing twice throughout.
  • Preheat and oven to 425°F. Transfer the sweet potatoes to a rimmed baking sheet, and roast until they are tender and caramelized around the edges (35 - 45 minutes), tossing occasionally. You'll know they're done when a knife easily pierces the thickest part of one of the wedges.
  • While the potatoes are cooking, whisk together yogurt, lime juice and 1 tablespoon of olive oil. Season to taste with kosher salt and black pepper.
  • To serve, transfer potatoes to a large platter, and drizzle with lime yogurt (you won't use all of it). Finish with a scattering of sliced green onions and cilantro leaves.
Tried this recipe?Tag @brandiego on Instagram so I can check it out!

Check out some other sexy sides on Kitchen Konfidence:

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Brussels Sprouts with Bacon and Miso-Mustard

Parchment Roasted Potatoes

Parchment Roasted Potatoes

Raw Carrot and Beet Salad

Raw Carrot and Beet Salad with Feta, Mint and Harissa

Roasted Carrot, Fennel and Blood Orange Salad

Roasted Carrot, Fennel and Blood Orange Salad

18

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Reader Interactions

Comments

  2. Averie @ Averie Cooks says

    Roasted sweet potatoes are always great and I agree, size does matter so you achieve the perfect texture.

    And I always have plenty of TJ’s smoked paprika on hand. It’s my go-to! I love it on popcorn too 🙂

    Reply

  3. Christine | Vermilion Roots says

    I’m all about sweet potatoes now. Been trying the different kinds: red, white, Japanese, purple. I am still confused about yams though. In Southeast Asia, yam is a completely different vegetable. A simple roast like this recipe is my favorite way of enjoying sweet potatoes.

    Reply

  6. Platter Talk says

    5 stars
    There is so much good stuff going on in this post! Aside from the (obvious) use of sweet potatoes for the main act, your reference to building blocks is so well taken and truly can’t be overstated. Your finished dish here is brilliantly beautiful and so delicious looking; great job!

    Reply

    • Brandon Matzek says

      Thanks so much Dan!! Yeah, I recently made a number of building blocks this weekend, including some salad dressings, pickles and marinated tofu. Now I can easily whip up a number of tasty meals throughout the week!

      Reply

  8. Dana says

    5 stars
    H’oookay – I need to eat this, like, right now. I was getting real tired of the run of the mill sweet potato recipes out there – but I love sweet potatoes. Such a predicament! Not anymore, though. Making this! And not just saying it for the sake of the comment.

    Reply

    • Brandon Matzek says

      Thanks Dana! Let me know how you like them. I make sweet potatoes all the time, so I’m always looking for new flavor combinations 🙂

      Reply

  9. Shihoko says

    The flavour you add to sweetpotato might compromise soggyness and not delicious sweet potatoes here in Australia. and also yogurt dip sounds fantastic:D

    Reply

    • Brandon Matzek says

      Thanks Matt! Also, I really appreciate the annoying ad heads-up. I was able to work with Sovrn to get that fixed.

      Reply

    • Brandon Matzek says

      It’s such a wonderful cookbook. I had a chance to eat at the restaurant recently, and it’s amaaaaaazing. Can’t wait to cook more recipes from the book. Thanks Steph!

      Reply

  18. Shelley @ Two Healthy Kitchens says

    Oh, Brandon! This is seriously gorgeous! So simple, so nutritious, and just loaded with great flavors! I adore roasting veggies (including sweet potatoes!) – it just brings out so much wonderful flavor. Even better drizzled with an easy yogurt sauce! Love this! Can’t wait to pin this to share!

    Reply

    • Brandon Matzek says

      Thanks!! I like sweet preparations as well, but only for Thanksgiving :P. These potatoes you can enjoy all the time.

      Reply

    • Brandon Matzek says

      They do!!! I’m loving it so far. By the way, Jorge and I just went to Gjelina over Valentine’s Day weekend. Incredible!!! I wish I lived closer, so I could go more often.

      Reply

  23. brigitte says

    5 stars
    i also have been playing with recipes from the great “gjelina” cookbook but hadn’t tried the sweet potatoes because of the esplette, which is hard to come by and so expensive. just made it from your recipe modification with smoked paprika and i must say – brilliant substitution. loved it.

    Reply

    • Brandon Matzek says

      Thanks for sharing Brigitte! So glad you like the substitution. What recipes have you tried and loved from the cookbook?

      Reply

  25. Mackenzie says

    5 stars
    Made this for dinner and it was SO good!! We like a lot of flavor and are picky and this hit the spot. I substituted Greek yogurt for plain coconut yogurt and it turned out just fine. Great recipe!

    Reply

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