Just This For Dinner

Aside from a glorious plate of creamy, delicious macaroni and cheese, I find sweet potatoes to be the most comforting food of all.Whole sweet potatoes

Which is interesting because as a child, I didn’t like them at all. I even avoided them at Thanksgiving. My adult appreciation of sweet potatoes is yet another reason why I believe being a grown-up is so much better than being a kid (along with being able to do whatever you want, of course).

Sweet potato slice in dip

And this is my absolute favorite way to eat a sweet potato. Sliced, simply seasoned, roasted. Dipped in a tangy, creamy blend of sour cream, mayo and yogurt bursting with the flavors of lime, cilantro and garlic.

Beginning of the aioli

I’ve been making versions of this snack for years and although using three creamy substances as the base of the dip may seem a bit excessive, I’m convinced it’s the combination that creates the best flavor. Use just two? Good. All of the above? Great.

Empty yogurt container

Since I’m making my own yogurt these days, I start with a half-cup container of plain yogurt and strain it to make it thicker. If you pick up Greek yogurt, you can skip this step. There are a couple of ways I like to do this.

Yogurt in cheesecloth

First, take 2 layers of cheesecloth and lay it on a plate. Dump the yogurt in the middle.

Suspended yogurt

Pull the corners of the cheesecloth up and tie around a wooden spoon.

Wooden spoon

Draining yogurt

Lay the spoon across a bowl so the yogurt is suspended above the bottom of the vessel.

Yogurt draining in a jar

Alternatively, take the package and let the corners of the cheesecloth hang over the edge of a mason jar. Screw the lid on the top of the jar, holding the yogurt up so the liquid can drain out below.

Let the yogurt drain for an hour or two in the fridge, until it’s thick. Discard the liquid that drips into the bottom of the bowl or jar.

Peeled sweet potato

While you strain the yogurt, peel and cut the sweet potato into 1/4 inch slices.

Slices of sweet potato

Seasoned sweet potato slices

Toss in olive oil and season with salt and pepper.

Ready to roast

Place the slices on a parchment-lined sheet pan in a single layer and roast in a 400 degree oven until browning on the edges and in spots, about 35 minutes, flipping halfway through.

Finished sweet potatoes

If I’m home alone, I’ll eat just this for dinner. And love every bite.


Cilantro-Lime Aioli

Cilantro Lime Aioli

This recipe makes about 3/4 cup of sauce, enough for slices of 2 medium-large sweet potatoes to be generously dunked.

Use this:

2 tbsp mayonnaise

3 tbsp sour cream

1/3 cup strained plain yogurt or Greek yogurt

1/4 cup cilantro, chopped

zest and juice of 1/2 a lime

1 large clove of garlic

salt and pepper to taste

Do this:

Mix all ingredients together in a small bowl. Serve with sweet potato slices, use as a topping for quesadillas, tacos, baked potatoes…endless possibilities here, folks.

Roasted Sweet Potato Slices with Cilantro Lime Aioli


13 thoughts on “Just This For Dinner

  1. Maybe I can get my hubby to eat sweet potatoes if I prepare them like this…what temperature do you set your oven to roast the potatoes???…thanks…

  2. I really don’t care for sweet potatoes unless they are candied. The problem is that I am now diabetic so I can no longer eat them prepared that way. So I guess I’ll have to give your recipe a try. I’ll let you know if I like them. I hope I do because I know they’re really good for you and a good source of fiber. Love your blog and love TCL.

  3. I love this idea! We’ve always made sweet potato fries (cutting lengthwise), but tonight I’m going to try it your way. I’m delighted to have happened upon your site–all the things I do/am interested in doing. Btw, you interviewed my daughter, Kira, on TC Live awhile back. She’s the co-owner of Hourglass Footwear, the company that was commissioned to make shoes for Lady Gaga last month when she performed at the Exel Center!

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