Who needs plain old fries when you can eat these! These roasted sweet potatoes are so delicious and satisfying, you may not notice the entrée by their side – in fact, you may not need one! With just a few special herbs and spices (in other words, this recipe is easy to prepare) plus a refreshing topping, the flavor is spot on. Plus you get an array of nutrients, nourishing protein and fats, and fiber-rich whole carbs.
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1½ pounds sweet potatoes
2 tablespoons extra virgin olive oil
1 teaspoon smoked paprika
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¼ cup 0% Greek yogurt
2 tablespoons fresh lemon juice
3 scallions (white and light green parts), thinly sliced
3 tablespoons pepitas
- Heat oven to 425°.
- Peel the sweet potatoes and cut them into ½-inch thick wedges.
- Place the potatoes on a rimmed sheet pan. Drizzle with the oil and sprinkle with the paprika, salt and pepper and toss together. Spread into a single layer and roast, flipping them halfway through, until tender and golden brown, about 30 minutes.
- In a small bowl, whisk together the yogurt, lemon juice and two of the sliced scallions.
- Arrange the sweet potatoes on a platter and drizzle the yogurt mixture over the top. Sprinkle with pepitas and the remaining scallion slices.
Yields 4 servings
Total fat 10 g
Saturated fat 1.6 g
Protein 6 g
Carbohydrate 37 g
Dietary fiber 6 g
Sugar 8 g
Added sugar 0 g
Cholesterol 0.3 mg
Sodium 252 mg
Developed by Sara Quessenberry for Cleveland Clinic Wellness