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Roasted Sweet Potatoes with Honey, Smoked Paprika and Lime Yogurt

Roasted Sweet Potatoes with Honey, Smoked Paprika and Lime Yogurt

Servings 4 servings
Author Brandon Matzek


  • 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


  • 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.