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Roasted Maple Sweet Potatoes with Yogurt Sauce

Kayla Cappiello
These roasted maple sweet potatoes are not the basic maple cinnamon version you have seen everywhere. They are seasoned with cumin, cinnamon, garlic, and onion powder before roasting, which gives them a sweet and savory depth that makes them taste genuinely interesting.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Side Dish
Cuisine American
Servings 4 servings

Ingredients
  

For the roasted sweet potaotes

  • 2 large sweet potatos
  • 2 tsp cumin
  • 2 tsp cinnamon
  • 2 tsp garlic
  • 2 tsp onion
  • 2 tbsp avocado oil
  • 2 tbsp maple syrup sugar free
  • salt + pepper to taste

4-Ingredient yogurt sauce:

  • 1/2 cup vegan yogurt
  • 1/2 tbsp avocado oil
  • 1 tsp garlic
  • 1 tsp paprika

Optional Toppings:

  • 1/2 tbsp vegan honey
  • 1 tbsp sunflower seeds
  • 2 tbsp golden raisins
  • 2 tbsp pine nuts

Instructions
 

  • Preheat oven to 400°F (200°C). Line a baking dish with parchment paper.
  • Cut the sweet potato in half lengthwise, then into 1/2-inch thick columns and finally into 1/2-inch cubes. Aim for uniform size for even cooking.
  • In a large bowl, toss sweet potato cubes with avocado oil and maple syrup until evenly coated.
  • Add cumin, cinnamon, garlic powder, onion powder, salt, and pepper. Toss to combine.
  • Spread the seasoned sweet potato cubes in a single layer on the prepared baking dish.
  • Cover the dish tightly with foil for the first 20-30 minutes of baking. This helps steam the potatoes and soften them.
  • Remove the foil and continue roasting for another 25-35 minutes, or until the edges are golden brown and the centers are fork-tender.
  • While the potatoes are roasting, in a small bowl, whisk together yogurt, avocado oil, and garlic powder.
  • Plate the roasted sweet potatoes and top with yogurt sauce and optional toppings.

Notes

Fridge: Store the roasted potatoes in an airtight container for up to 4 days. Store the yogurt sauce separately so it does not make the potatoes soggy.
Reheat: Spread on a baking sheet and warm at 375°F for 10-15 minutes to bring the caramelized edges back. The microwave works but the potatoes will be softer.
Make ahead: Roast the potatoes and make the yogurt sauce up to 2 days ahead. Store separately and assemble with fresh toppings right before serving.
Toppings: Add the pine nuts, golden raisins, sunflower seeds, and vegan honey right before serving. They do not hold up well once assembled.