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This roasted sweet potato recipe transforms a humble root vegetable into an elegant, satisfying dish. The tender flesh pairs beautifully with creamy Greek yogurt, while toasted walnuts add crunch and golden honey brings just the right touch of sweetness. It's a perfect example of how simple ingredients can create something truly spectacular.
This recipe was inspired by a memorable meal at a London bistro, where the chef added a hint of cardamom that elevated the entire dish. Since then, it's become a staple in my kitchen with endless variations.
Essential Ingredients
- Sweet Potato (1 large, about 400g): Choose one with smooth copper skin, firm to touch
- Greek Yogurt (200g): Full-fat version provides the best creaminess
- Acacia Honey (2 tbsp): Its mild sweetness complements without overpowering
- Walnuts (50g): Freshly chopped for best flavor
- Extra Virgin Olive Oil (2 tbsp): Choose a fruity variety
- Flaky Sea Salt (1 pinch): Adds texture and enhances flavors
- Fresh Ground Black Pepper: Just a few turns
Step-by-Step Instructions
- 1. Initial Preparation (15 minutes)
- - Thoroughly wash sweet potato under cold water
- Pat completely dry with clean kitchen towel
- Pierce deeply all over with fork tines
- Rub with one tablespoon olive oil
- Season with flaky salt and fresh pepper - 2. Perfect Roasting (50-60 minutes)
- - Heat oven to 180°C fan-forced
- Place sweet potato on lined baking sheet
- Roast in middle rack for 50 minutes
- Test with knife - should slide in easily
- Add 5-10 minutes if needed - 3. Topping Preparation (during roasting)
- - Remove yogurt from fridge 30 minutes ahead
- Roughly chop walnuts
- Toast in dry pan until fragrant
- Cool on plate
- Have honey ready at room temperature - 4. Final Assembly (5-10 minutes)
- - Remove potato from oven
- Rest for 5 minutes
- Cut cross in top
- Gently squeeze ends to open
- Fluff inside with fork
- Drizzle with remaining oil
- Top generously with yogurt
- Sprinkle with toasted walnuts
- Drizzle honey over top
- Finish with pinch of flaky salt
Sweet potatoes are the ultimate comfort vegetable. Their tender flesh reminds me of childhood treats while providing exceptional nutritional benefits.
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Customization Options
This versatile recipe adapts beautifully to different seasons. Fall calls for cinnamon and nutmeg, while spring welcomes fresh herbs like chives or dill.
Storage Tips
- Cooked sweet potato keeps for 2 days in refrigerator
- Reheat in oven to maintain crispy skin
- Add toppings just before serving
- Avoid microwave reheating which softens skin
This recipe proves that quality ingredients, treated simply, create sophisticated results that impress both visually and in taste. It's become my go-to for effortlessly elegant entertaining.
Frequently Asked Questions
- → Can you bake the sweet potato ahead of time?
- Yep, you can bake it earlier and then warm it up in the oven before adding the toppings.
- → What type of yogurt works best?
- Greek yogurt or strained yogurt is great for its thickness, but any plain yogurt will do.
- → Can you use a microwave to cook it?
- Sure, poke it with a fork and microwave it for around 8-10 minutes, but the texture won't be as nice.
- → How do I choose a good sweet potato?
- Pick one that's firm with no soft spots or blemishes, and go for a medium size for even cooking.
- → What's a good honey replacement?
- Maple or agave syrup works for a vegan-friendly option.