Sweet Potatoes with Yogurt-Maple Dressing

Total Time:
2 hr
20 min
1 hr
40 min

4 to 6 servings

  • Vegetable oil cooking spray
  • 2 1/2 pounds (about 3 large) sweet potatoes or red garnet yams, peeled and diced into 3/4-inch pieces (see Cook's Note)
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons kosher salt
  • Dressing:
  • 1/3 cup plain yogurt, at room temperature
  • 1/4 cup mascarpone cheese, at room temperature
  • 1 tablespoon Dijon mustard
  • 1 tablespoon maple syrup
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 Granny Smith apple, cored and diced into 1/2-inch pieces
  • 1/2 cup dried cranberries
  • 1/3 cup pumpkin seeds, toasted (see Cook's Note)
Watch how to make this recipe.
  • Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray.

  • Toss together the sweet potatoes, olive oil and salt on the prepared baking sheet. Roast until golden and tender, about 40 minutes.

  • For the dressing: In a small bowl, whisk together the yogurt, mascarpone cheese, mustard, maple syrup, salt and pepper until smooth.

  • Pour the dressing over the potatoes. Add the apples, cranberries and pumpkin seeds. Toss until all the ingredients are coated. Refrigerate for at least 1 hour before serving.

Cook's Notes: Russet potatoes can be substituted in place of the sweet potatoes.

To toast the pumpkin seeds, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 6 to 8 minutes until lightly toasted. Cool completely before using.

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