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.
Developed by Sara Quessenberry for Cleveland Clinic Wellness
Yield: 4 Servings
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
Heat oven to 425°. Peel the sweet potatoes and cut them into ½-inch thick wedges. Place 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 Info Per Serving: 255 calories, 10 g total fat, 1.6 g saturated fat, 6 g protein, 37 g carbohydrate, 6 g dietary fiber, 8 g sugar, 0 g added sugar, .3 mg cholesterol, 252 mg sodium