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🍽️ Oven Sweet Potatoes with Yogurt Dip

498 kcal · 30 min · 4 servings

Oven Sweet Potatoes with Yogurt Dip Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Peel the sweet potatoes.
  2. 2. Slice the sweet potatoes into rounds about 1.5 centimeters thick.
  3. 3. Arrange the slices on a baking sheet lined with parchment paper.
  4. 4. Drizzle the slices with the oil.
  5. 5. Season the slices with salt and pepper.
  6. 6. Preheat the oven to 200 degrees (convection: 180 degrees; gas: setting 3).
  7. 7. Bake the sweet potatoes for about 25 minutes.
  8. 8. Turn the slices once during baking.
  9. 9. Wash the parsley and mint.
  10. 10. Shake off excess water.
  11. 11. Finely chop the leaves.
  12. 12. Toast the nuts in a dry pan.
  13. 13. Remove the nuts from the pan when they are fragrant.
  14. 14. Chop the nuts coarsely.
  15. 15. Place the nuts in a bowl.
  16. 16. Wash the limes thoroughly under hot water.
  17. 17. Dry the limes.
  18. 18. Zest the limes finely.
  19. 19. Squeeze out the juice of the limes.
  20. 20. Wash the chili pepper.
  21. 21. Slice the chili pepper lengthwise.
  22. 22. Remove the seeds from the chili pepper.
  23. 23. Cut the chili pepper into thin rings.
  24. 24. Peel the ginger.
  25. 25. Grate the ginger finely.
  26. 26. Stir the yogurt into the sour cream.
  27. 27. Mix in the ginger into the yogurt mixture.
  28. 28. Add 1 to 2 tablespoons of lime juice.
  29. 29. Season the mixture with salt and pepper.
  30. 30. Combine the parsley into the yogurt mixture.
  31. 31. Combine the mint into the yogurt mixture.
  32. 32. Combine the lime zest into the yogurt mixture.
  33. 33. Add the remaining lime juice.
  34. 34. Combine the nuts into the yogurt mixture.
  35. 35. Combine the chili peppers into the yogurt mixture.
  36. 36. Season the mixture again with salt and pepper.
  37. 37. Toss the sweet potatoes with the herb mixture.
  38. 38. Serve the sweet potatoes alongside the dip.

Nutrition per serving