Sweet potatoes are a good source of fiber, potassium, vitamins, and other essential nutrients. Check out this recipe for Roasted Sweet Potatoes with Greek Yogurt, Pistachios, and Cilantro from the new cookbook Lemon, Love & Olive Oil.

Find the recipe for Roasted Sweet Potatoes with Greek Yogurt, Pistachios, and Cilantro below.



My instinct is to always prepare vegetables simply, but these sweet potatoes are my dressed-up version when I want something a little more complex that also looks beautiful on the plate. This fall dish offers layers of flavor and texture—tangy, sweet, crunchy, and herbaceous—all my favorite things on one plate and in one mouthful. These sweet potatoes are nice served with Braised Chickpeas with Orange Zest and Garlic Breadcrumbs (page 114) and a green salad.

Serves 4 to 6


4 small to medium sweet potatoes, cut in half lengthwise
2 tablespoons extra virgin olive oil, plus more for drizzling
1½ cups (330 g) plain whole or 2% Greek yogurt
Juice of 1 lemon or lime
Freshly ground black pepper
½ cup (60 g) chopped raw pistachios
1 handful cilantro, chopped


Preheat the oven to 400ºF (200ºC). Line a baking sheet with parchment paper. Drizzle the sweet potatoes with olive oil so the entire half has a nice sheen on it. Sprinkle the sweet potatoes with salt and place them cut-side down on the sheet.

Roast for 30 to 40 minutes, until the sweet potatoes are cooked through and have puffy brown spots on them. Place faceup on a serving platter and allow to cool until they are just warm.

In a medium bowl, whisk the yogurt with the lemon juice and 2 tablespoons olive oil and season with salt. Dollop a spoonful on each sweet potato and garnish with the pistachios and cilantro. Drizzle with olive oil and sprinkle with pepper.



From the book LEMON, LOVE & OLIVE OIL by Mina Stone. Copyright © 2021 by Asimina Stone. Published by Harper Wave, an imprint of HarperCollins Publishers.  Reprinted by permission. Photos by Cassandra MacLeod.

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