Roasted Sweet Potatoes with Yogurt and Pecans is a delicious and nutritious dish that combines the natural sweetness of caramelized sweet potatoes with creamy yogurt and crunchy pecans. This dish is perfect as a side for a cozy dinner or as a light, wholesome meal on its own.

Why You’ll Love This Recipe

A perfect balance of sweet, creamy, and crunchy textures.
Easy to prepare with minimal ingredients.
Naturally gluten-free and packed with nutrients.
Great as a side dish or a vegetarian main course.
Customizable with different toppings and seasonings.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Sweet potatoes (cubed)
Olive oil
Salt and black pepper
Ground cinnamon (optional, for warmth)
Greek yogurt or plain yogurt
Honey or maple syrup
Chopped pecans (toasted for extra crunch)
Fresh herbs (such as thyme or parsley, for garnish)

Directions

Preheat the oven to 400°F (200°C).
Prepare the sweet potatoes: In a bowl, toss the cubed sweet potatoes with olive oil, salt, pepper, and cinnamon (if using).
Roast the sweet potatoes: Spread them in a single layer on a baking sheet. Roast for 25–30 minutes, flipping halfway through, until tender and caramelized.
Toast the pecans (optional): In a dry pan over medium heat, toast the chopped pecans for 2–3 minutes until fragrant.
Assemble the dish: Transfer the roasted sweet potatoes to a serving dish. Drizzle with yogurt, sprinkle with pecans, and add a touch of honey or maple syrup.
Garnish and serve: Top with fresh herbs and enjoy warm.

Servings and Timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Variations

Spicy Twist: Add a pinch of cayenne pepper for heat.
Extra Crunch: Use walnuts or almonds instead of pecans.
Vegan Option: Use dairy-free yogurt and maple syrup.
Savory Version: Replace honey with tahini or lemon juice for a more savory dish.
Cheesy Addition: Add crumbled feta or goat cheese for extra creaminess.

Storage/Reheating

Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze roasted sweet potatoes separately for up to 2 months.
Reheating: Warm in the oven at 350°F (175°C) for 10 minutes or microwave for 30 seconds. Add yogurt and pecans after reheating.

FAQs

Can I use regular potatoes instead of sweet potatoes?

Yes, but the dish will have a less sweet and earthy flavor.

What type of yogurt is best for this recipe?

Greek yogurt works best for its thick and creamy texture, but plain yogurt also works.

Can I make this dish ahead of time?

Yes, roast the sweet potatoes in advance and assemble just before serving.

Should I peel the sweet potatoes?

Peeling is optional; leaving the skin on adds extra fiber and texture.

How do I make the pecans extra crunchy?

Toast them in a dry skillet for a few minutes before adding them to the dish.

Can I use flavored yogurt?

Yes, vanilla or honey-flavored yogurt works well, but avoid overly sweet varieties.

How do I prevent sweet potatoes from becoming mushy?

Roast at a high temperature (400°F) and spread them out in a single layer.

What can I serve with this dish?

It pairs well with grilled chicken, roasted salmon, or as part of a grain bowl.

Can I use other nuts instead of pecans?

Yes, walnuts, almonds, or pistachios all work well.

Can I add protein to make this a full meal?

Yes, add chickpeas, quinoa, or grilled chicken for a protein boost.

Conclusion

Roasted Sweet Potatoes with Yogurt and Pecans is a flavorful and satisfying dish that’s easy to prepare and full of wholesome ingredients. With its creamy, crunchy, and slightly sweet flavors, it’s a perfect side dish or light meal. Try it today for a delicious, nutritious addition to your menu

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Author: Mariem
Total Time: 45 minutes
Yield: 4 servings 1x

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Description

These Roasted Sweet Potatoes are a delicious blend of caramelized sweetness, creamy yogurt, crunchy pecans, and a hint of spice—perfect for a nutritious side dish or light meal.