A creamy garlic-yogurt sauce pairs well with the sweetness of these crispy roasted sweet potatoes. To achieve the signature hasselback appearance, position two wooden spoons alongside the potatoes as you cut. The spoons will prevent you from cutting through the sweet potatoes entirely and won't cause damage to the knife blade.

EatingWell.com, September 2022


Credit: Ali Redmond

Recipe Summary

20 mins
1 hr 20 mins


Ingredient Checklist


Instructions Checklist
  • Position rack in bottom of oven; preheat to 425°F. Line a large rimmed baking sheet with parchment paper. 

  • Cut off and discard about ¼ inch from top of garlic head, exposing the cloves. Place the garlic head on a piece of foil and drizzle with 1 teaspoon oil. Wrap completely with foil. Transfer to the prepared baking sheet.

  • Make crosswise cuts every 1/8-inch along each sweet potato (see Tip, above), slicing almost to the bottom but not all the way through; place on the baking sheet with the garlic. Mix together cumin, 1/2 teaspoon salt, cayenne and the remaining 3 tablespoons oil in a small bowl. Brush the oil mixture onto the sweet potatoes until they're completely covered, then drizzle any of the remaining oil into the cuts. Roast until the garlic is soft, about 30 minutes. Transfer the garlic to a clean cutting board to cool. Continue roasting the sweet potatoes until the insides are tender and the outsides are crispy, about 20 to 25 minutes more.

  • Squeeze the garlic cloves from their skins into a small bowl. Add yogurt, parsley, pepper and the remaining 1/8 teaspoon salt; mix, mashing the garlic cloves, until well combined. Serve the sauce with the sweet potatoes. Garnish with parsley and/or lemon zest, if desired.


Parchment paper

Nutrition Facts

1 sweet potato & about 1 1/2 Tbsp. yogurt sauce
197 calories; protein 4g; carbohydrates 26g; dietary fiber 4g; sugars 6g; fat 9g; saturated fat 2g; mono fat 7g; poly fat 1g; cholesterol 3mg; vitamin a iu 16161IU; vitamin b3 niacin 1mg; vitamin c 5mg; vitamin e iu 2IU; folate 15mg; vitamin k 13mg; sodium 314mg; calcium 67mg; iron 1mg; magnesium 33mg; phosphorus 90mg; potassium 438mg; zinc 1mg; omega 6 fatty acid 1g; niacin equivalents 1mg; selenium 4mcg.