Best 8 Sweet Potatoes With Yogurt And Cilantro Chile Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Sweet potatoes, with their vibrant orange hue and naturally sweet flavor, are a versatile culinary delight. They can be roasted, mashed, fried, or even turned into fries. But have you ever thought of combining sweet potatoes with the tangy creaminess of yogurt and the spicy kick of a cilantro chile sauce? This unique and flavorful dish is sure to tantalize your taste buds and leave you craving more. In this article, we will take you on a culinary journey as we explore the best recipes for cooking sweet potatoes with yogurt and cilantro chile sauce. From simple and straightforward preparations to more elaborate and gourmet creations, we have something for every palate. So, get ready to embark on a flavor-filled adventure as we delve into the world of sweet potatoes, yogurt, and cilantro chile sauce.

Here are our top 8 tried and tested recipes!

SWEET POTATOES WITH YOGURT AND CILANTRO-CHILE SAUCE



Sweet Potatoes With Yogurt and Cilantro-Chile Sauce image

In this luscious vegetable dish, velvety sweet potatoes get a spicy jolt from a chile-spiked cilantro sauce spooned on top. Greek yogurt adds a creamy element and a bit of protein if you're serving these as a vegetarian main course. As a side dish, they are satisfying yet not the least bit heavy, thanks to the bright flavors of the sauce. You can make the sauce up to 4 hours ahead. Any longer than that and it starts to lose its fresh, tart taste. It's also very good on roasted carrots.

Provided by Melissa Clark

Categories     side dish

Time 1h

Yield 4 to 6 side dish servings

Number Of Ingredients 12

1/4 cup plus 1/3 cup extra-virgin olive oil, plus more for serving
1/2 tablespoon honey
Juice of 2 limes
Kosher salt, to taste
Black pepper, to taste
2 1/4 pounds sweet potatoes, scrubbed and cut into 1-inch wedges
1/2 bunch cilantro, leaves only (1/2 ounce)
2 green chiles, seeded and chopped
2 garlic cloves, grated on a Microplane or minced
2 tablespoons sliced blanched almonds
1 tablespoon white wine vinegar
1 cup Greek yogurt

Steps:

  • Heat the oven to 350 degrees.
  • In a large bowl, combine 1/4 cup oil, the honey, juice from 1 lime, a large pinch of salt and pepper to taste, and toss with potato wedges. Spread in an even layer on a rimmed baking sheet, bake until tender and lightly browned in spots, 45 to 55 minutes. Sprinkle with additional salt to taste.
  • Meanwhile, in a food processor, pulse to combine 1/3 cup oil, the cilantro, chiles, garlic, almonds, juice from remaining lime, vinegar and a large pinch of salt, until it forms a chunky purée. Taste and add more salt if needed.
  • Spoon the sauce over the potatoes, dollop with some yogurt, drizzle with oil, and serve with any remaining yogurt on the side.

Nutrition Facts : @context http, Calories 414, UnsaturatedFat 19 grams, Carbohydrate 43 grams, Fat 25 grams, Fiber 7 grams, Protein 7 grams, SaturatedFat 5 grams, Sodium 670 milligrams, Sugar 11 grams, TransFat 0 grams

ROASTED SWEET POTATO WEDGES WITH CILANTRO YOGURT



Roasted Sweet Potato Wedges with Cilantro Yogurt image

Provided by Molly Yeh

Categories     side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 10

3/4 cup Greek yogurt
2 cloves garlic, minced
1 bunch fresh cilantro, very finely chopped, plus more for serving
4 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 pounds sweet potatoes, cut into 3/4-inch wedges
1/4 teaspoon ground cinnamon
Sriracha, for drizzling
3 tablespoons (30 grams) toasted pine nuts
Flaky salt, for serving

Steps:

  • Mix together the yogurt, garlic, cilantro, 2 tablespoons olive oil, 1/2 teaspoon salt and a few turns of pepper in a medium bowl and set aside.
  • Preheat the oven to 425 degrees F.
  • Toss the sweet potatoes with the cinnamon, 2 tablespoons olive oil and 1 teaspoon salt and spread evenly on 2 half-sheet pans lined with parchment. Bake, tossing occasionally, until golden brown, 25 to 30 minutes
  • Transfer the sweet potatoes to a serving plate, then dollop with the yogurt (serving any remaining on the side), drizzle with sriracha, and sprinkle on the pine nuts, remaining cilantro, a few turns of pepper and flaky salt and serve.

SWEET POTATO CHILI CAKES WITH CILANTRO LIME SAUCE



Sweet Potato Chili Cakes with Cilantro Lime Sauce image

Provided by Food Network

Time 35m

Yield 12 servings

Number Of Ingredients 17

4 cups peeled and grated sweet potatoes
1/2 jalapeno pepper, seeded and diced
3/4 cup all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon kosher salt
1/2 teaspoon chipotle chili powder
1/2 teaspoon ground cumin
1/4 teaspoon ground black pepper
1/4 cup whole milk
1 large egg, lightly beaten
Olive oil for frying
Cilantro Lime Cream Sauce, recipe follows
Chopped fresh cilantro leaves, for garnish
1 (8-ounce) container sour cream
1/2 cup minced fresh cilantro leaves
1 lime, zested and juiced
Pinch salt

Steps:

  • In a large bowl, combine the sweet potatoes, jalapeno, flour, baking powder, salt, chili powder, cumin, and black pepper.
  • In a small bowl lightly beat the milk and egg until well mixed. Add to the sweet potato mixture, stirring, until all the ingredients are well combined.
  • Heat a large skillet over medium heat and add enough vegetable oil to cover bottom of skillet. Drop the sweet potato mixture, by rounded teaspoonfuls, into the hot oil. Press lightly to flatten the mixture to the size of a half dollar. Cook until the cakes are golden brown, about 1 to 2 minutes on each side. Transfer the cakes to a serving platter. Top each cake with a small amount of Cilantro Lime Cream Sauce and garnish with fresh cilantro.
  • In a small bowl, combine the sour cream, cilantro, lime zest, lime juice and a pinch of salt. Cover and refrigerate until ready to serve.

SWEET POTATO PANCAKES WITH LIME CILANTRO YOGURT SAUCE



Sweet Potato Pancakes with Lime Cilantro Yogurt Sauce image

These tender and crispy Southwestern-style sweet potato pancakes served with a delicious lime and cilantro yogurt sauce make a tasty appetizer or side dish.

Provided by Allrecipes Member

Time 31m

Yield 4

Number Of Ingredients 12

1 cup Dannon® Plain Yogurt
1 tablespoon fresh lime juice
2 teaspoons chopped cilantro
1 pound sweet potatoes, finely chopped in food processor
1 small onion, finely chopped in food processor
1 tablespoon potato starch
2 large eggs eggs
¼ teaspoon kosher salt
1 pinch black pepper, or to taste
4 tablespoons olive oil
2 wedge (blank)s Lime wedges
1 tablespoon Cilantro for garnish

Steps:

  • In a small bowl mix together Dannon® All Natural Plain Yogurt, lime juice and cilantro. Set aside until pancakes have been cooked.
  • Finely chop sweet potato and onion in food processor, making sure not to over process; there should be some texture to the mixture.
  • Place potato onion mixture in medium size bowl and stir in potato starch, eggs, salt and pepper.
  • In a 12-inch nonstick pan, heat 2 tablespoons olive oil over a medium-high flame. Using a 1/4 cup measuring cup for each pancake, pour 4 of the 1/4-cups of batter into a hot pan, making sure to leave room in between pancakes; you may need to flatten batter a bit with the back of a spoon or back of measuring cup.
  • Cook on each side about 3 minutes or until lightly browned and crispy. Flip pancake and cook for another 3 to 4 minutes or until pancake is fully cooked. Repeat with remaining batter.
  • Serve with yogurt sauce on top. Garnish with lime wedges and cilantro (optional).

Nutrition Facts : Calories 269 calories, Carbohydrate 27.1 g, Cholesterol 93 mg, Fat 16.1 g, Fiber 3.9 g, Protein 5.2 g, SaturatedFat 2.7 g, Sodium 219.3 mg, Sugar 5.8 g

POTATOES IN A YOGURT SAUCE



Potatoes in a Yogurt Sauce image

Make and share this Potatoes in a Yogurt Sauce recipe from Food.com.

Provided by edibletrain

Categories     Potato

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 14

12 new potatoes
1 1/4 cups yogurt, I like high fat Greek yogurt
1 1/4 cups water
1/4 teaspoon turmeric
1 teaspoon chili powder
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1 teaspoon salt
1 teaspoon brown sugar
2 teaspoons olive oil
1 teaspoon whole cumin seed
1 tablespoon fresh coriander, chopped (cilantro)
2 fresh green chilies, sliced, and seeded
1 fresh coriander sprig (optional)

Steps:

  • 1. Boil the potatoes in salted water with their skins on until they are just tender, then drain and set aside.
  • 2. Mix together yogurt, water, turmeric, chili powder, ground coriander, ground cumin, salt and sugar in a bowl. Set aside.
  • 3. Heat the oil in a medium saucepan and add whole cumin seeds. cook for a minute or two.
  • 4. Reduce the heat, stir in the yogurt mixture and cook for about 3 minutes over a medium heat. If you do not let it cool down enough the yogurt will curdle, this is fine but it ruins the texture.
  • 5. Add the fresh coriander (cilantro), green chilies, and potatoes. Blend everything together and cook for a further 5-7 minutes, stirring occasionally.

Nutrition Facts : Calories 482.4, Fat 5.7, SaturatedFat 2.1, Cholesterol 9.9, Sodium 659.2, Carbohydrate 97.6, Fiber 12.8, Sugar 10.2, Protein 13.8

CHILE SWEET POTATOES



Chile Sweet Potatoes image

The chef Rick Bayless offers a wonderful recipe for sweet potatoes glazed with an ancho chile paste in his book "Rick Bayless's Mexican Kitchen." Instead of making the paste, I make a thinner glaze with canned chipotle and some of the adobo they're packed in. The glaze makes a spicy contrast to the sweet potatoes. You can make this recipe vegan by using light brown sugar instead of honey.

Provided by Martha Rose Shulman

Categories     weekday, side dish

Time 1h

Yield Serves six

Number Of Ingredients 14

2 garlic cloves, green shoots removed
Salt to taste
2 chipotle chiles in adobo, seeded
2 tablespoons adobo sauce from the chiles
1/2 teaspoon ground cinnamon
1/8 teaspoon freshly ground cloves (1 clove)
1/4 teaspoon freshly ground pepper
1/2 cup chicken broth or water
1 cup fresh orange juice
2 tablespoons honey (or use light brown sugar)
1 tablespoon finely chopped orange zest
2 tablespoons extra virgin olive oil
4 large sweet potatoes about 3 pounds, scrubbed
Chopped cilantro for garnish optional

Steps:

  • Preheat the oven to 350 degrees. Oil a 2-quart baking dish. Place the garlic, salt, chipotles and adobo sauce, cinnamon, cloves, pepper, broth, orange juice and honey in a blender. Blend until smooth. Strain into a large, wide bowl, and stir in the orange zest.
  • Cut the sweet potatoes in half lengthwise, then cut each half into 4-inch lengths. If the sweet potatoes are fat, cut the pieces in half lengthwise into wedges. Add to the bowl, and toss with the adobo mixture until coated. Transfer to the baking dish, then pour on the liquid from the bowl. Drizzle on the oil, and cover tightly with foil.
  • Bake 45 minutes in the preheated oven until tender. Raise the heat to 425 degrees, uncover the sweet potatoes and baste with the liquid in the pan. Continue to bake, uncovered, until the sweet potatoes are thoroughly tender and glazed and any sauce remaining in the pan is thick. Garnish with cilantro and serve.

Nutrition Facts : @context http, Calories 190, UnsaturatedFat 4 grams, Carbohydrate 35 grams, Fat 5 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 491 milligrams, Sugar 15 grams, TransFat 0 grams

ROASTED SWEET POTATOES TOPPED WITH CURRIED YOGURT



Roasted Sweet Potatoes Topped with Curried Yogurt image

Categories     Side     Bake     Low Fat     Vegetarian     Yogurt     Curry     Sweet Potato/Yam     Fall     Winter     Healthy     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 8

Nonstick vegetable oil spray
2 8-ounce red-skinned sweet potatoes (yams), halved lengthwise
1 teaspoon extra-virgin olive oil
1 teaspoon curry powder
1 cup plain nonfat yogurt
1 plum tomato, seeded, chopped
2 tablespoons chopped fresh cilantro
2 green onions, chopped

Steps:

  • Preheat oven to 400°F. Spray small baking sheet with nonstick spray. Drizzle cut sides of sweet potatoes with 1 teaspoon olive oil. Place potatoes, cut side down, on prepared sheet. Roast until tender and brown, about 30 minutes. Cool to room temperature.
  • Stir curry powder in small skillet over medium-low heat until fragrant, about 30 seconds. Remove from heat. Mix nonfat yogurt, tomato, fresh cilantro, and curry powder in small bowl. Season to taste with salt and pepper. (Roasted sweet potatoes and yogurt topping can be prepared 2 days ahead. Cover separately and refrigerate.) Serve sweet potatoes cold or at room temperature topped with chilled yogurt topping and chopped green onions.

LIME CILANTRO SWEET POTATOES



Lime Cilantro Sweet Potatoes image

Categories     Side     Roast     Vegetarian     Quick & Easy     Lime     Sweet Potato/Yam     Cilantro     Gourmet     Vegan     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 7

2 lb sweet potatoes, peeled and cut into 3/4-inch pieces
3 tablespoons extra-virgin olive oil
3/4 teaspoon salt
1/4 teaspoon cayenne
1/2 teaspoon finely grated fresh lime zest
1 tablespoon fresh lime juice
1/4 cup chopped fresh cilantro

Steps:

  • Put oven rack in lower third of oven and preheat oven to 425°F.
  • Toss sweet potatoes with 2 tablespoons oil and 1/4 teaspoon salt in a shallow baking pan. Arrange potatoes in 1 layer and roast, stirring halfway through roasting, until tender, about 25 minutes total. Stir together cayenne, zest, and remaining 1/2 teaspoon salt in a small bowl. Whisk together lime juice and remaining tablespoon oil in a medium bowl, then add potatoes. Sprinkle with cayenne mixture and cilantro, stirring gently to combine.

Tips:

  • For the creamiest yogurt sauce, use full-fat Greek yogurt.
  • If you don't have cilantro, you can substitute fresh parsley or mint.
  • To make the sauce spicier, add a pinch of cayenne pepper or a serrano chile.
  • If you're short on time, you can use pre-cooked sweet potatoes.
  • These sweet potatoes are also delicious served cold, so they're perfect for a packed lunch.

Conclusion:

This recipe for Sweet Potatoes with Yogurt and Cilantro-Chile Sauce is a delicious and healthy way to enjoy sweet potatoes. The yogurt sauce is creamy and tangy, while the cilantro-chile sauce adds a bit of spice. This dish is perfect for a weeknight dinner or a potluck. It's also a great way to use up leftover sweet potatoes. So next time you're looking for a new way to enjoy sweet potatoes, give this recipe a try!

Related Topics