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Paprika roast sweet potato with tahini lemon yogurt and fresh herbs

A perfect side dish, roasting the sweet potatoes with paprika gives them a kick, matched with a creamy and cooling tahini and lemon yogurt dressing and as many fresh herbs as you can get your hands on! Light, packed full of flavour and fresh, a great accompaniment to grilled salmon, chicken or use it to mix through salad leaves and lentils for a fresh but filling main dish. Can be enjoyed warm or cold and is great to make a larger portion of so you can save some for lunch tomorrow.

Total time to make : 30

Time to prep : 5 - 10 minutes

Time to cook : 20 - 25 minutes

Servings : 4 as a side


700g sweet potato (about 3 large)

2 tbsp olive oil

1 tbsp smoked paprika

1 tsp flaked sea salt

Fresh herbs, such as parsley and dill


120g natural yogurt

1 heaped tbsp tahini

Juice from 1 lemon

1 garlic clove, minced or finely chopped

Salt and pepper


  1. Pre-heat a fan oven to 220C

  2. Slice the sweet potato, keeping the skin on, into even sized cubes about 3/4"

  3. Mix the cubed sweet potato, olive oil, paprika and salt together with clean hands in a large baking tray(s) until evenly coated then roast for 20 - 25 minutes until soft and beginning to crisp around the edges

  4. For the dressing, mix everything together in a jam jar or small bowl with a fork until you have a thick and creamy paste. Taste and adjust as necessary

  5. Assemble by piling the sweet potatoes (warm or cold) in a bowl and dollop over the dressing, finished by torn fresh herbs and an extra pinch of paprika or sumac

Nutritional Information

(per serving, with dressing)

247 calories

8g fat, 38g carbs, 5g protein

Good to know:

  • Perfect for lunchboxes, keep for up to 3 days in the fridge. Use a clean, miniature jam jar to store the dressing separately until you're ready to enjoy

  • Dressing will keep for 5 days refrigerated

  • For df dressing use soy, coconut or almond based yogurt

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