This sweet potato recipe is absolutely perfect for any time of day, whether it's lunch, dinner, or even breakfast. Not only is it delicious, but it is also packed full of vitamins, specifically vitamin A which is great for both your eyes and skin. But the benefits don't stop there; the creamy yogurt sauce complements the salty pumpkin seeds perfectly, providing a satisfying and healthy combination of flavors. And let's not forget about the tangy goat cheese, adding a nice touch of sharpness to the dish. Trust me, this recipe will satisfy your taste buds and give you a good dose of nutrients all at once.
Ingredients:
- 1 large sweet potato
- 1 cup plain yogurt
- 2 cloves of garlic, minced
- 1/4 cup pepitas (pumpkin seeds)
- 1/4 cup dried cranberries
- 1/4 cup honey goat cheese
- 2 tablespoons hot honey
- Salt and pepper to taste
- Olive oil
Instructions:
1. Preheat your oven to 400°F
2. Dice the sweet potatoes into 1-inch cubes. I leave the skins on since most of the nutrients are found within them.
Place them on a baking sheet lined with parchment paper and drizzle with olive oil. Season with salt and pepper, and toss to evenly coat the potatoes.
3. Roast the sweet potatoes in the preheated oven for 20-25 minutes, or until they are tender and lightly browned.
4. In the meantime, prepare the garlic yogurt sauce. In a small bowl, mix together the plain yogurt and minced garlic. Season with salt and pepper to taste.
5. In a small pan, toast the pepitas over medium heat for 1-2 minutes, or until they are lightly browned and fragrant. Set aside.
6. Once the sweet potatoes are done roasting, let them cool for a few minutes before assembling the dish.
7. In a large bowl, place the garlic yogurt sauce down first covering the bottom of your dish, then the sweet potatoes, cranberries, crumbled goat cheese and finally the pepitas.
8. Drizzle with your hot honey and enjoy!