Roasted Sweet Potatoes With Yogurt And Sesame Seeds Recipe (2024)

Recipe from John Adler

Adapted by Tamar Adler

Roasted Sweet Potatoes With Yogurt And Sesame Seeds Recipe (1)

Total Time
1 hour 15 minutes
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You can live happily now and feel prudent enough to live tomorrow if you cautiously employ your seeds on the last of last autumn’s sweet potatoes. This is my favorite of all the dishes my brother has ever served at the very seasonal Franny’s, the restaurant in Brooklyn where he is the chef. It disappears from his menu the instant the plants that grow from seeds begin to sprout, making it, like the plants themselves, available for only a few months each year. —Tamar Adler

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Yield:4 servings

  • 2Japanese sweet potatoes (or regular ones if you can’t find the Japanese kind)
  • ¼cup olive oil, plus more for drizzling
  • Kosher salt
  • 1cup full-fat Greek yogurt
  • 3tablespoons lemon juice
  • 2tablespoons toasted sesame seeds
  • ¼cup red onion, medium dice
  • ¼teaspoon finely minced garlic
  • tablespoons Thai fish sauce
  • 1tablespoon pickled chiles, finely chopped, or 1 teaspoon dried chile flakes
  • ¼cup coarsely chopped parsley
  • Maldon sea salt

Ingredient Substitution Guide

Nutritional analysis per serving (4 servings)

278 calories; 20 grams fat; 5 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 3 grams polyunsaturated fat; 20 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 8 grams protein; 603 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Roasted Sweet Potatoes With Yogurt And Sesame Seeds Recipe (2)


  1. Preheat oven to 450. Coat sweet potatoes with a very light drizzle of olive oil and a sprinkle of salt. Roast the potatoes, wrapped in foil, until totally tender. Switch oven to broil, remove potatoes from foil and blister under broiler until lightly charred. Cool to room temperature, and then cut in half or in ½-inch rounds. Set aside.

  2. Step


    Mix together yogurt, 1 tablespoon lemon juice and half the olive oil until smooth. Divide between 4 plates.

  3. Step


    Mix remaining lemon, olive oil and other ingredients into a salsa, and adjust seasoning with kosher salt.

  4. Step


    Warm sweet potatoes in oven, then plate each half (or an even number of rounds). Top with salsa and sprinkle with Maldon salt. A little additional oil is good, too.



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Cooking Notes


You could save a step here by cutting the potatoes in half first, rubbing them with the olive oil, s&p and roasting them cut side down in the hot oven. Cook time depends on size of potato, a big one cut in half takes approx 40 min. Half way through, turn the halves over, and they should already be browning nicely. I often do this with sweet potatoes, cutting them lengthwise and adding any variety of dry rub you fancy. But the yogurt salsa version is very enticing and I'll try it soon,


Family loved these. To speed up the process, I sliced the sweet potatoes into rounds about a 3/4 inch thick, drizzled with olive oil, sprinkled with salt, and put them in a 400 degree oven. Turned them once. Took only 18 minutes.


Healthy fat is healthy for you.

Susan Jamieson-McLarnon

A little heresy here, but I microwaved the sweet potatoes (6-8 mins), sliced them, and roasted them for 10 mins. Served with 0% Greek Yogurt, to applause.


I skipped the broiling part, largely because it took 2 hours to roast the honking specimens I had and I was hungry. I finished with smoked salt to compensate. I might do that anyway -- smoked salt works so nicely with sesame, I think.

Halley C.

How far ahead can you roast the potatoes the first time? Then, what temperature do you recommend reheating the potatoes at, and for how long?

Mark R

I realize the roasting time will vary with the thickness of the potatoes, but roughly speaking, how long should they be roasted for, and how long should they be broiled for? Thanks.


This is one of my top 5 best dishes and that's coming from a long-standing carnivore. I followed the suggestions to slice 1/2 inch rounds & roast, double the salsa. I used a full 2 tsp. red pepper flakes and was terrified by the heat when I tried the salsa alone but with the sweet potato and yogurt, it's perfect. Deep, balanced flavors but next time I'll use no-fat greek yogurt with a little salt added.


SO GOOD, even with my substitutions, everyone loved it. My changes:
- I cut potatoes into rounds and baked them at 425, flipping 1/2 way through. Sped up time significantly.
- 0% greek yogurt instead of full fat.
- I used maybe 2 tbsp max of olive oil.
- I subbed sunflower seeds for sesame as it is what I had on hand.
- I used dried chili flakes instead of pickled. The lemon adds enough "pickling".


delicious & healthy snack! I doubled quantities for salsa and did not regret it; I added a bit less than a teaspoon of tahini paste as I had no sesame seeds, loads of flavor and creaminess!


This comment has all the truths. All of them.


This is awesome. I also slice the potatoes an inch thick and roast at 400 with olive oil and salt- They’re done in 20-25 min. And after making it several times, I now triple the salsa and serve with roasted salmon, which also tastes great with the yogurt and salsa.


I agree! I had a hard time coming up with what to serve with this but I opted for a simple sauteed shrimp in garlic, lemon and white wine and a simple green salad. It made for a nice balanced meal.

joseph g

The only substitution I made was nonfat Greek yogurt. Was initially worried about the raw onion and raw garlic, but this was so delicious I wanted double the salsa. A few peppermint and parsley pills after dinner did help though :)


Best recipe I tried from NYT IN 2023.


Ok - I was skeptical of all the 5 stars but generally followed the recipe with the suggestions - cut sweet potatoes to 1.5-2” and roasted for about 25 min at 425 flipping after about 12 minutes, also used red pepper flakes for want of chilis. I only added a pinch of sugar, a little extra lemon and a bit of olive oil to cut the fish sauce some which was pretty strong and something my wife says she hates (but doesn’t always know when I use it 😉). Whole thing was quick, easy and delicious.

Anna Chris

We loved this one. Are it as a main dish but it would also be amazing as a side ✌🏽

Anna Chris

This recipe was a revelation. As is usual for me, I turned my nose up at the fish sauce but I’m telling you it made the salsa amazing. Subbed in cilantro for parsley which lifted the salsa for me. I brushed the sweet potatoes with olive oil, cut them into one inch pieces and roasted them 15 minutes on each side.


This recipe was an absolute delight! And shockingly easy to make given the amount of flavor in the end result. I think the key here is the Japanese style sweet potatoes, they have enough just enough starchiness to contrast the texture of the yogurt. I imagine that regular ones might be a bit too mushy. 100% a repeat.


We tweaked the salsa a bit-added a few drops of sesame oil and a pinch of sugar. My family devoured it, and mopped up the “sauce” with bread. Paired it with a marinated skirt steak and broccoli and broccoli rabb. The yoghurt made it perfect. There were no leftovers!


Fish sauce is vital to many sauces but i wish i had left it out of the salsa- did not fir


Subbed cilantro for parsley and added some pine nuts when toasting the sesame seeds. Was amazing!


One of our favorites! Doesn’t seem like all the flavors would work - but they do!!Always slice the sweet potatoes into 1/2 rounds first then roast (as suggested by others). Cook them about 8 minutes per side at 425 making total cooking significantly less.


Unique and delicious. Roasted 1/2 inch slices at 400 for approximately 22 minutes. Used cilantro instead of parsley as it was on hand. Will make more salsa next time for left overs.


This dish is a star for the yogurt and salsa combo. Completely forgot the sesame seeds, which I believe are the point - still a solid work lunch.


This is incredible and my only regret is I waited too long to try it!


Divine! I didn’t have sesame seeds so I subbed a splash of toasted sesame oil. This is going to be in my weekly recipe rotation for a while!


This was really good and interesting and a simple dinner made with fresh farm stand sweet potatoes. I love sweet potatoes and am always looking for new ways to eat them.

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Roasted Sweet Potatoes With Yogurt And Sesame Seeds Recipe (2024)


Why are my roasted sweet potatoes not crispy? ›

I've found that sweet potatoes really need space for a truly roasted, crisped-edge result. Aim for about one inch of space between pieces. This leads to good, dry, hot airflow that will let the potato pieces' moisture evaporate while letting them dry and crisp up more.

Do sweet potatoes spike blood sugar? ›

Sweet potatoes are a source of carbohydrates, which raise blood sugars,” says White. “People with diabetes can eat carbs but need to watch portions of foods with carbs.” What this means: Limit portions to half a sweet potato per meal or snack.

Why do you soak sweet potatoes before baking? ›

The cold water bath helps rinse the starch off the sweet potatoes so they're a bit more crispy. That said, if you do not have the time, you can still get crispy baked sweet potato fries by using high heat and a little drizzle of olive oil.

Why do sweet potatoes go black when roasting? ›

One of the phenols, called chlorogenic acid, is the culprit that makes sweet potatoes, and sometimes, regular potatoes darken when they're cooked. The chlorogenic acid combines with iron ions in the potato and oxygen absorbed from the atmosphere and cooking water, creating the dark pigment.

Why are my sweet potatoes still hard after baking? ›

The answer to the problem is to just bake the sweet potato longer, until it's soft to the touch. Soaking will not help soften your sweet potato unless you are putting the potato and water in a pot on the stove and cooking it. If your sweet potato is still hard it's not cooked enough.

Why are my roasted sweet potatoes mushy? ›

Typically when you roast sweet potatoes, they end up mushy, not crispy. That's because the high sugar content and moisture in the potato creates a softer result. In this case, they get their crispiness not by deep frying, but by sprinkling a secret ingredient over and baking them!

Why can't diabetics eat sweet potatoes? ›

Their glycemic index—how quickly they make blood sugar rise—can change depending on how you prepare them. While people with diabetes don't need to steer clear of sweet potatoes altogether, it's important to keep in mind the amount, type, preparation, seasoning, and accompanying side dishes when eating sweet potatoes.

When not to eat sweet potatoes? ›

How to tell if sweet potatoes have gone bad. If your sweet potato is soft in spots, smells rotten, or oozes a mysterious liquid, that potato should be discarded. Another sign that sweet potatoes have taken a turn for the worse is if they start growing stalky purplish sprouts.

What are the disadvantages of sweet potatoes? ›

Sweet potatoes contain high amounts of oxalates that may increase the risk of calcium-oxalate kidney stones. Sweet potatoes contain beta-carotene, and their excessive consumption can lead to hypervitaminosis A (vitamin A toxicity), in which excess vitamin A accumulates in the liver.

Should sweet potatoes be wrapped in foil before baking? ›

Wrapping sweet potatoes in foil helps in a few ways. It prevents the exterior of the tuber from drying out and overheating too quickly, which would minimize enzymatic activity; it also results in a more evenly cooked texture.

What pairs well with sweet potatoes? ›

If you're serving your oven baked sweet potatoes as a side dish, pair them with your favorite protein or vegetarian chili. For a topping, stick to butter, Greek yogurt, or sour cream, or try adding a dollop of cilantro lime dressing, tzatziki, chipotle sauce, pesto, guacamole, or a drizzle of tahini sauce.

What happens if you don't soak sweet potatoes? ›

However, when it comes to using soaking as a means to prevent oxidation, it's unnecessary to soak sweet potatoes. Sweet potatoes can be diced or peeled, and stored in the refrigerator for several days without changing color. White and yellow potatoes, on the other hand, will oxidize much easier.

What is the sticky stuff coming out of my sweet potato? ›

Initially, it may be off-putting, but it's actually indicative of a healthy potato and a flavorful meal. FoodsGuy explains that this thick, white, sticky liquid is just a mixture of sugar and water from the sweet potato leaking a bit after getting excited by the prospect of being part of such a delicious meal.

What are the black specks in my sweet potatoes? ›

Sweet potatoes that develop dark spots may be infected with a fungal disease that may cover the entire skin surface. The injury is superficial, however, and does not affect eating quality.

What are the black dots on my sweet potatoes? ›

Sweet potatoes in storage are commonly infected with the bread mold fungus, which causes a watery soft rot of part or all of the tuber. The fungus may be seen as a fluffy, white growth, with black dots supported on threads.

Why won't my potatoes get crispy in oil? ›

A: This sure sounds a lot like potatoes that have been stored too long, in too cold of an environment before cooking. When potatoes are held below 41°F for too long a period, the starches convert to sugar and it changes the cooking chemistry.

Why are my potatoes soggy and not crispy? ›

Roasted potatoes can become soggy if the water content in the potato isn't fully cooked. Different potatoes have different water content percentages. Also, be mindful of the oil. Potatoes can react like sponges; too much oil can make your potatoes appear to be soggy.

How do you're crisp roasted potatoes? ›

Heat your oven to 400 degrees, spread potatoes on a sheet pan and cover them in tin foil. Re-roast them until they're warm all the way through, about 10-15 minutes. Remove the cover for another five to add crispiness.

How do you keep roast potatoes crispy? ›

If you want to make this roast potatoes day before recipe and keep the potatoes crispy, ensure you put them in hot oil before baking them. This will help the potatoes stay crispy. If you're preparing roast potatoes in advance and find they have gone soggy in the fridge.

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