Roasted Sweet Potatoes with Creamy Dill Yogurt (GF, Vegan)

I was wanting a snack the other day and I'm working on limiting my processed foods so made myself some sweet potatoes and my favorite dill sauce!


I didn't measure anything out, just a little scoop here and there. 


- 1 Large Sweet Potato, washed

- Olive Oil

- Cumin

- Garlic Powder

- Onion Powder

- Smoked Paprika

- Curry, small dash

- Turmeric, small dash


Creamy Dill Sauce:

- 1 Cup Vegan Yogurt (I prefer unsweetened cashew)

- lots of fresh torn dill

- 2 garlic cloves, minced

- salt and pepper

- dash olive oil

- zest & juice from one lemon


For the sweet potatoes, preheat the oven to 425 degrees F. Cut the sweet potatoes into wedges and toss in olive oil. Continue to coat potatoes in the remaining spices. 


Turn your oven on Convection Mode and roast until golden brown and almost like maple syrup crust has formed. 


For the dill sauce: In a small bowl, combine the yogurt and ingredients and mix well. Keep refrigerated. 


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