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Twice-roasted Sweet Potatoes

15 minutes prep
90 minutes active cooking
1 hour + 45 minutes total

Makes 4 servings
Print recipe

When I was growing up a holiday feast wasn’t complete without...

a dish of sticky sweet, marshmallow-topped “candied yams.” Much like the infamous green bean casserole, making it just meant dumping a can of yams into a baking dish, adding sugar, and opening up the marshmallows. I’m sure my mom appreciated how easy it was after spending most of the day cooking the turkey, stuffing, mashed potatoes, and gravy.

But I never liked the marshmallows on top, and the syrupy glaze made them too sweet. Roasting fresh sweet potatoes makes them pillowy soft, and they’re sweet enough without the brown sugar and marshmallows. I wanted to acknowledge the visual appeal of the original orange and white dish, so I created a garlicky yogurt sauce with spicy and sweet flavors that tastes as good as it looks.

~ Jim Dixon, founder Wellspent and Real Good Food

What you'll need


For the shopping list

4 medium

orange-fleshed sweet potatoes*

1 1/2 cup of

Greek-style plain yogurt

*Choose sweet potatoes about 2 inches thick and about 4 inches long.

From our shop

$16 - Chico - California

$9 - Gossen Island - Norway

Kosher Sea Salt

$19 - Arkville - New York

100% Pure Maple Syrup

$12 - Seattle - Washington

Garlic Sauce

* substitute toum or 3 cloves finely chopped garlic

$10 - Kahramanmaras - Turkey

Silk Chili

* substitute Piment d'Espelette or a similar fruity red chili


From the kitchen


Parchment Paper


Baking Dish

Small Mixing Bowl


Measuring Cups

Measuring Spoons

While we called them yams...

those orange chunks under the toasty brown marshmallow topping were really sweet potatoes. Like many American foodways, the story of the tubers’ name can be traced back to slavery. True yams, starchy with a rough, brown exterior, grow in West Africa and are one of the most important crops. Their name likely comes from nyami, nyam, or enyame, literally “to eat” in the region’s languages. New World sweet potatoes became a transfer food, an edible connection to home for enslaved people.

When Louisiana plant breeders developed a new creamier variety of sweet potato in the 1930s they wanted a marketing hook and took the name southern Black cooks had used for years. The USDA let the misnomer slide, only requiring the name yam to be followed by ‘sweet potato.’ Whatever you call them, they’re delicious.

What you'll have to do

Step 1

Line a skillet or baking dish with parchment paper. Scrub the sweet potatoes and rub them with 1 tablespoon of olive oil over the baking dish and sprinkle them with the sea salt. Cook in a 400F oven for 45-60 minutes. Remove and let cool slightly

Step 2

In small bowl combine 1 1/2 cups of yogurt, 1/4 cup of maple syrup, 2 tablespoons of garlic sauce, and 1 tablespoon of olive oil.

Step 3

Cut a slit along the top of each sweet potato about 1 inch deep. Use a fork to gently spread them open and fluff the cooked interiors. Fill each with 1/4 of yogurt mixture and return to the oven. Cook for about 10-15 minutes or until the top is lightly browned.

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Sauces & Condiments

Garlic Sauce

Karam'sSeattle - Washington
100% Pure Maple Syrup

100% Pure Maple Syrup

Tree JuiceArkville - New York
Silk Chili
Salt, Herbs, & Spices

Silk Chili

Burlap & BarrelKahramanmaras - Turkey
Everyday Extra Virgin
Olive Oil

Everyday Extra Virgin

California Olive RanchChico - California
Kosher Sea Salt
Salt, Herbs, & Spices

Kosher Sea Salt

North Sea Salt WorksGossen Island - Norway

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