A few things make this recipe a bit unusual. First, the sweet potato is roasted at a low temperature, 300F. Second, it is served either barely warm or at room temperature over fridge-cold lemony yogurt. And finally, it gets crowned with a hot and spicy mixture of sauteed sunflower seeds and corn. I know it all sounds a bit crazy, but when the husband praised this side dish more than he did the bison chili that went with it, I knew I had hit gold.

(adapted from Start Simple)

3 medium sweet potatoes
olive oil and salt to season potatoes
1/2 cup yogurt
1 tablespoon lemon juice
1 tsp harissa paste
Urfa pepper (or another ground chile pepper you like)
salt to taste
2 tablespoons grape seed oil
kernels of 1 ear of corn (raw or cooked)
1/4 cup sunflowers seeds, raw
drizzle of toasted sesame oil

Turn the oven to 300F. Rub the sweet potatoes with a little olive oil, season with salt. Roast for 60 to 75 minutes, until soft (it depends on the size of the potatoes). Let the potatoes cool to room temperature, the flesh will sink and the skin will peel off super easily.  Cube the flesh in the size you like. Reserve.

Mix the yogurt with lemon juice and harissa, season lightly with salt. Place in the dish you will use to serve the potatoes.  Add the cubed potatoes on top. Just before your meal, add grape seed oil to a non-stick skillet, when it gets nice and hot add the corn kernels, season with Urfa pepper and salt. Sautee until fragrant, add the sunflower seeds and cook until they start to get golden.  Immediately add the hot mixture over the sweet potatoes, and take to the table.


to print the recipe, click here

Comments: There are two ways to make sweet potatoes truly special, sous-vide and low-temperature roasting. The latter is the easiest, and if you’ve never tried them prepared this way, you are in for a treat. It is really a lot better than the more common method of blasting it at higher temperatures, either whole or cut in pieces. Roasted, they can sit in the fridge waiting for you, perfect texture, to be used in all sorts of preparations.

We enjoyed it over bison chili (made with this recipe, but using ground bison instead of ground turkey). The yogurt tames that heat from the chili, acts as a refreshing breeze on a warm summer night. A delicious dinner, that will be on our menu for sure in the near future.  The husband already requested it…

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  1. One of the discoveries of Covid-eating has been the joy of regularly consuming roasted sweet potatoes, You can bet this recipe is on my list to make as soon as the 99F weather abates.

    I must confess when you wrote lemon yogurt I was first thinking you meant sweet flavored lemon yogurt because that is a summer flavor I enjoy with berries and nuts. I was relieved to learn it was plain yogurt seasoned with lemon, lol. And when I saw harissa was in the game, I was in. You used the plain, and not rose harissa?

    Liked by 1 person

    • I used plain because my rose one is getting low, so I am protective of it… I know, it is ridiculous… ha ha ha… but that’s the way I am sometimes, I hate to see the bottle end, and it’s a bit pricey, so I drag my feet sometimes to make it last longer


  2. This dropped into the box a few minutes ago – I promptly managed to delete it ! So I came to talk to you via Mr Google and I am so glad I did !!! Let us leave sous-vide aside . . . methinks I am allergic to the method ! But I am potty over sweet potato and have never ever made it this way . . . not that the ingredients are so different but the ‘putting-it-together’ surely is . . . cannot wait to try !

    Liked by 1 person

    • here , a hug from the one who deletes stuff that she REALLY really is interested in, and then spends a long time trying to remember where the heck it was.

      Do try the potatoes – there is an explanation for the reason it is so much better, it has to do with the conversion of starch to sugar but I got lazy and did not include in the blog post. I will consider it for a next post, maybe when I do it sous-vide


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