Roasted Greek Sweet Potato with Tzatziki
Tender roasted sweet potatoes tossed with olive oil, garlic, lemon, and oregano, served with a refreshing, creamy cucumber tzatziki sauce. It’s a vibrant Greek-inspired dish that’s naturally vegetarian and gluten-free.
⏱️ Time:
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients:
For the Roasted Sweet Potatoes:
2 large sweet potatoes, peeled and cut into wedges or cubes
2 tbsp extra virgin olive oil
1 ½ tsp dried oregano
1 garlic clove, minced
Zest of ½ lemon
Salt and black pepper, to taste
Optional: chili flakes (for a mild kick)
Optional: crumbled feta, fresh parsley or dill, for garnish
For the Tzatziki Sauce:
1 cup Greek yogurt (plain, full-fat or low-fat)
½ cucumber, grated and squeezed to remove excess water
1 tbsp fresh lemon juice
1 tbsp extra virgin olive oil
1 small garlic clove, finely grated or minced
1 tbsp chopped fresh dill or mint
Salt, to taste
Instructions:
1. Roast the Sweet Potatoes:
1. Preheat your oven to 220°C (425°F).
2. Line a baking sheet with parchment paper.
3. In a large bowl, toss the sweet potato wedges with olive oil, oregano, garlic, lemon zest, salt, and pepper.
4. Spread evenly on the baking sheet (don’t overcrowd).
5. Roast for 25–30 minutes, flipping halfway, until golden brown and tender.
2. Make the Tzatziki:
1. In a bowl, mix together Greek yogurt, grated cucumber (squeezed dry), lemon juice, olive oil, garlic, dill (or mint), and salt.
2. Chill in the fridge while the sweet potatoes roast — this allows flavors to develop.
3. Serve:
Arrange roasted sweet potatoes on a plate.
Spoon over or serve with a generous dollop of tzatziki.
Garnish with crumbled feta, fresh herbs, and a drizzle of olive oil if desired.
Tips:
For crispy edges, avoid crowding the baking tray.
Add a sprinkle of za’atar or sumac for an earthy, tangy twist.
Can be served warm or at room temperature — great for meal prep.
frequently Asked Questions FAQs:
Q: Can I use regular potatoes?
A: Yes, but sweet potatoes bring a unique sweetness that balances the garlicky tzatziki beautifully.
Q: Is this dish vegan?
A: To make it vegan, use a plant-based yogurt for the tzatziki and skip the feta.
Nutrition information
Calories:280
Protein: 6g
Fat: 14g
Carbs: 32g
Fiber: 5g