Roasted Sweet Potatoes with Yoghurt, Herb Dressing and Pumpkin Seeds

Roasted sweet potatoes are the ultimate comfort food – served with a herby yoghurt dressing to bring a freshness to the dish.


Sweet Potatoes

4 medium sweet potatoes (we did a mix of golden and purple)
Olive oil
Salt and pepper
3 Tbsp of pumpkin seeds

Yoghurt, Herb Dressing

1/4 cup yoghurt
1/4 cup finely chopped coriander
2 Tbsp tahini
1 garlic clove
Rind of 1/2 a lemon
Juice of 1 lemon


1. Preheat the oven to 200 degrees celsius (fan forced).  

2. Chop the sweet potatoes into wedges, drizzle over a generous amount of olive oil and a pinch of salt and pepper.

3. Pop on a baking tray and place in the oven to cook for 30-40 minutes until golden brown and crispy.

4. In the meantime, make the dressing by adding all of the ingredients in a small bowl and mix well to combine.

5. When the sweet potatoes have 5 minutes left in the oven, add the pumpkin seeds to the tray to toast them.

6. Once cooked add the sweet potatoes and pumpkin seeds onto a large plate or platter and drizzle over the yoghurt herb dressing.


If you’re not a fan of coriander, you can use any tender herb. A mix of parsley and mint would work well.

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