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.

Ingredients

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

Instructions

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.

Nutrition information

Yields 4 servings  

Calories 255

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

This article was written by Wellness Team from Cleveland Clinic and was legally licensed through the Industry Dive publisher network. Please direct all licensing questions to legal@industrydive.com.