Oven Roasted Sweet Potatoes with Fenugreek Yoghurt, Chili and Mint

Sweet potatoes are great. Not only are they delicious and nutritious, but they are very versatile and can be used in both sweet and savoury dishes. You might think they are more of an autumn or winter food, but combined with zesty Greek yoghurt and fresh mint they make for a great spring or summer meal or side dish as well. I like to eat them hot and crisp and fresh from the oven (perhaps with a light crunchy salad on the side to make it a complete meal), but they’re also great when served cold the next day for lunch.


The fenugreek in the yoghurt adds a slightly bitter nuttiness which I find balances out the potatoes’ sweetness perfectly, but if you find fenugreek to be too bitter (or can’t find it at all) you can opt to use 1 – 1.5 teaspoon pan-toasted and lightly crushed coriander seeds instead for a citrusy kick, which is just as delicious if you ask me.


Oven Roasted Sweet Potatoes with Fenugreek Yoghurt, Chili and Mint

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  • V
  • GF
Side dish or main with sweet potatoes, zesty fenugreek flavoured yoghurt and mint
  • Difficulty:Easy
  • Prep Time:15 mins
  • Cook Time:55 mins
  • Serves:4
  • Freezable:No

Nutrition per portion

  • 1 teaspoon fenugreek seeds
  • 200g Greek yoghurt
  • 1kg sweet potatoes
  • 3 + 1 tablespoons olive oil
  • Chili flakes, to taste
  • Loose handful fresh mint leaves
  • Salt, to taste
  • Freshly cracked black pepper
Note: prep time does not include the 20 or so minutes needed to allow seeds to soften in the liquid.  
  1. To make the fenugreek seeds less bitter and softer: add seeds to a saucepan with 250ml of water. Bring to a simmer and allow to simmer for 3 - 5 minutes then take off the heat and repeat this process 2 or 3 times to remove some of the bitterness. After the final simmer allow seeds to steep in the water for 20 minutes or so. Once soft and less bitter, drain and rinse with cold water.
  2. Meanwhile preheat the oven to 190 degrees Celsius.
  3. Scrub the sweet potatoes very well and cut into thick ‘wedges’. Put them in a bowl and toss with 3 tablespoons of olive oil and a generous pinch of salt, peper and chili flakes.
  4. Transfer the potatoes to a rimmed baking sheet lined with aluminium foil. Place in the centre of the oven and bake until they turn soft and start to caramelise and crisp around the edges for about 35 - 40 minutes. If by this point the potatoes have not started to brown, turn on the broiler for a few minutes.
  5. While the potatoes are in the oven, make sauce: Combine yoghurt with the soaked fenugreek seeds and 1 tablespoon of oil. If you find the mixture too thick, add a little water. Stir well to combine and season with some salt and pepper and refrigerate until ready to use.
  6. When the potatoes are cooked, transfer them onto a serving platter or bowl. Drizzle yoghurt sauce over them, tear fresh mint leaves with your hands and scatter on top together with some extra chili flakes and salt.

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