Baked Sweet Potatoes with Yogurt Dressing
Ingredients
4 sweet potatoes
2 tablespoons extra-virgin olive oil
½ teaspoon salt
¼ teaspoon black pepper
1 cup Greek yogurt
½ teaspoon salt
¼ teaspoon ground cardamom
¼ teaspoon ground cumin
½ garlic clove
4 tablespoons pomegranate seeds
2 teaspoons nigella seeds
2 tablespoons chopped cilantro
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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $4.99 or an annual subscription is $49. Download the app and start cooking today!
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Drizzle the oil on the potatoes
Place the sweet potatoes on the June Pan and drizzle with the olive oil.
4 sweet potatoes
2 tablespoons extra-virgin olive oil
June Pan
measuring spoons
Season the potatoes
Sprinkle the salt and pepper evenly over the potatoes.
½ teaspoon salt
¼ teaspoon black pepper
Prick the potatoes
Prick the potatoes all over with the tines of a fork.
fork
Insert the June Food Thermometer
Insert the June Food Thermometer horizontally into the center of the largest potato.
June Food Thermometer
Bake the sweet potatoes
Transfer the June Pan to the middle shelf of the June Oven and plug the June Food Thermometer into the jack. Bake the sweet potatoes until they are completely tender, about 1 hour. June will notify you when the potatoes are ready.
June Oven
Start the dressing
While the potatoes cook, place the yogurt in a medium bowl. Add the salt, cardamom and cumin.
1 cup Greek yogurt
½ teaspoon salt
¼ teaspoon ground cardamom
¼ teaspoon ground cumin
medium bowl
measuring cups
Finish the dressing
Crush the garlic to a paste with a garlic crusher, mortar and pestle or knife. Add the garlic to the yogurt and stir to combine with a spatula or whisk.
½ garlic clove
garlic crusher
spatula
Cut the potatoes and add the dressing
Once the potatoes are cooked, remove them from the June Oven and transfer them to bowls or plates. Cut a deep incision lengthwise across the top of each potato and pull the seams apart to make room for the toppings. Spoon the yogurt dressing in the seams, dividing it equally between the potatoes.
knife
spoon
sweet potatoes
Add the toppings and serve
Sprinkle the potatoes with the pomegranate seeds, nigella seeds and cilantro. Serve immediately.
4 tablespoons pomegranate seeds
2 teaspoons nigella seeds
2 tablespoons chopped cilantro
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