Recipe Developed by Tessa Nguyen, RD, LDN in partnership with NCSPC. Thinly sliced sweetpotatoes tossed in thyme and olive oil before being stacked and roasted make for a diabetes-friendly, low cost, high fiber side dish. Dunk them into the garlicky yogurt dip and you’re all ready to go!
Course: Appetizer, Side Dish
Cuisine: American, Southern Fare
Keyword: Greek yogurt, sweet potato
Servings: 12
Calories: 123kcal
Ingredients
4large sweetpotatoeswashed and sliced thinly (skin left on)
1/4cupolive oil
1tablespoonfresh thyme leaves
1/2teaspoonsalt
1/2teaspoonblack pepper
1cupplain Greek yogurt
1/4cupparsleychopped
1lemonzest and juice
2garlic clovesminced
Additional salt and black pepperto taste
Instructions
In a large mixing bowl, mix together sweetpotato slices, olive oil, thyme, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Make sure each sweetpotato slice is coated well with the spices and oil.
In a 12-cupcake tin, stack enough sweetpotato slices in each muffin cup to fill each of the muffin cups.
Bake sweetpotato stacks in a 425°F oven for 45 minutes until potatoes are crispy, but well cooked. Rotate the pan halfway through cooking to ensure even baking.
While the sweetpotatoes are baking, mix together the Greek yogurt, parsley, lemon juice and zest and minced garlic. Season with salt and black pepper to your liking.
Serve each warm roasted sweetpotato stacker with a dollop of the herb yogurt sauce.
Notes
You can substitute 1 teaspoon of dried thyme for the 1 tablespoon of fresh thyme. You can substitute 1/2 teaspoon of granulated garlic for the 2 fresh garlic cloves. You can use whole fat, 2% or nonfat Greek yogurt. You can easily make this dish vegan by opting for a plant-based plain yogurt.
Nutrition Facts
Roasted Sweetpotato Stackers
Serving Size
1
Amount per Serving
Calories
123
% Daily Value*
Fat
5
g
8
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
1
mg
0
%
Sodium
147
mg
6
%
Potassium
280
mg
8
%
Carbohydrates
17
g
6
%
Fiber
3
g
13
%
Sugar
4
g
4
%
Protein
3
g
6
%
Vitamin A
10834
IU
217
%
Vitamin C
9
mg
11
%
Calcium
52
mg
5
%
Iron
1
mg
6
%
Net Carbohydrates
15
g
* Percent Daily Values are based on a 2000 calorie diet.