Roasted Sweet Potatoes with Lemon-Dill Yogurt Sauce

Roasted Sweet Potatoes with Lemon-Dill Yogurt Sauce
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Recipe Credit: . Photo Credit: Emily Weeks, RDN, LD.
Sweet potatoes have plenty of nutrients and fiber, making them a great option for a starchy vegetable. Try this simple recipe of roasting sweet potatoes and pairing it with a tangy lemon-dill yogurt sauce.
  • Prep time
    5 min
  • Cook time
    25 min
  • Servings
    4 Servings
  • Serving size
    4 wedges and approximately 2 Tbsp yogurt sauce
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    4 wedges and approximately 2 Tbsp yogurt sauce
  • Amount per serving Calories 140

  • Total Fat 3.5g
    • Saturated Fat 0.5g
    • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 190mg
  • Total Carbohydrate 22g
    • Dietary Fiber 3g
    • Total Sugars 7g
    • Added Sugars 0g
  • Protein 5g
  • Potassium 510mg
  • Phosphorus 90mg

Choices/Exchanges: 1 1/2 Starch, 1 Fat



  • sweet potatoes (peeled and sliced into 8 wedges )
    2 large
  • olive oil
    1 tbsp
  • lemon
    1 small
  • garlic (minced)
    2 clove
  • Plain Nonfat Greek yogurt
    1/2 cup
  • fresh dill (minced)
    1/8 cup
  • salt
    1/4 tsp
  • black pepper
    1/8 tsp


  1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.

  2. Toss the sweet potato wedges with olive oil. Bake for 20–25 minutes, until tender, tossing halfway.

  3. Meanwhile, zest and juice the lemon into a small bowl. Add garlic, yogurt, dill, salt, and pepper.

  4. Drizzle yogurt sauce over the wedges and serve.

  • Recommended

    I followed the recipe as it was but after I made it I found it very bitter. I added 1 packet of sweetener just to cut the flavor and it turned out perfect. Not sweet but a very good sauce for the sweet potato.

  • Recommended

    Haven't eaten sweet potatoes much unless I made them unhealthy in pies or loaded with brown sugar and butter until I was diagnosed with diabetes and have now been trying to eat them in healthy ways. I loved this recipe especially the contrasting flavors of the sweet in the potatoes with the tartness in the lemon with the dill and garlic. I threw a couple variations in the recipe. I roasted sweet potatoes for 20 minutes then flipped them and roasted another 10 minutes on 425. I decreased the 1/2 cup fat free yogurt by 1 tablespoon and added 1 tablespoon light sour cream, I used 1 teaspoon of dried dill in place of 1/8 cup fresh chopped dill (didn't have the fresh dill on hand). My wife and I loved these roasted sweet potatoes and will be definitely adding them to our weekly menu. We roast 4 or 5 sweet potatoes and make up a bowl of the yogurt sauce and refrigerate them separately to take out and microwave potatoes for 15 seconds for snack or already have this dish made up for a meal dish. Thanks for this recipe.

  • Not recommended

    Roasted sweet potatoes are good on their own. The sauce is way too tart and doesn’t add anything to the sweet potatoes. In fact, I scraped it off and threw it out after supper.