A drizzling of salty feta, tangy Greek yogurt and bright citrus gives loads of flavour to these sweet potato wedges. The almonds lend a satisfying crunch to the tender potatoes and creamy sauce, but feel free to omit them, if you prefer.
- Prep time 10 minutes
- Total time 40 minutes
- Portion size 4 servings
Ingredients
Method
In large bowl, toss together sweet potatoes, olive oil, garlic and 1/4 tsp of the salt. Arrange in single layer on parchment paper–lined rimmed baking sheet. Roast in 425°F oven, turning once, until tender and edges are golden, about 35 minutes. Transfer to serving dish.
While sweet potatoes are roasting, in microwaveable bowl, microwave feta on high until warmed, about 10 seconds. Stir in yogurt, lemon zest, lemon juice, pepper and remaining salt.
Spoon yogurt mixture over sweet potatoes. Sprinkle with almonds and oregano.
Nutritional facts Per serving: about
- Fibre 6 g
- Sodium 570 mg
- Sugars 13 g
- Protein 11 g
- Calories 280
- Total fat 11 g
- Potassium 552 mg
- Cholesterol 20 mg
- Saturated fat 4 g
- Total carbohydrate 37 g
%RDI
- Iron 13
- Folate 9
- Calcium 26
- Vitamin A 297
- Vitamin C 42
