Baked Sweet Potatoes & Savory Herb Plant Yogurt
This vibrant vegan side dish is a beautiful blend of comfort and nourishment, perfect for any table—from weeknight dinners to festive gatherings. Centered around roasted sweet potatoes and topped with a zesty, herb-filled plant-based yogurt sauce, it delivers both rich flavor and wellness benefits in every bite. The natural sweetness of the potatoes pairs perfectly with the creamy, tangy topping made from coconut or cashew yogurt, fresh lemon juice, garlic, and smoked paprika. Finished with chopped parsley and green onion, it’s fresh, satisfying, and deeply grounding.
Whether you're fully plant-based or just looking to add more veggie-forward dishes to your routine, this recipe is a great addition to your rotation. It’s easy to make, naturally gluten-free, and can be served warm or at room temperature. The ingredients are simple and wholesome, yet they come together in a way that feels elevated and nourishing. Plus, it’s packed with fiber, antioxidants, and healthy fats to keep you feeling your best.
Serve it as a side to your favorite grain bowls, roasted vegetables, or grilled proteins—or enjoy it on its own as a light lunch. It’s proof that plant-based eating can be both flavorful and deeply satisfying.
Baked Sweet Potatoes & Savory Herb Plant Yogurt Ingredients (serves 2):
2 medium sweet potatoes
1/2 cup Plant-based yogurt (coconut or cashew work great)
1/2 lemon juice + zest
2 tbsp Finely chopped parsley
2-3 cloves garlic, grated
Salt + pepper to taste
1/2 teaspoon smoked paprika
1/4 teaspoon maple syrup
1 green onion, whites and greens separated, chopped
plant based butter (optional)
Baked Sweet Potatoes & Savory Herb Plant Yogurt Instructions:
Preheat your oven to 400°F (200°C).
Scrub the sweet potatoes under cold water to remove any dirt. Pat them dry with a towel.
Use a fork to poke each sweet potato 4–6 times all around. This allows steam to escape during baking.
Place the sweet potatoes on a baking sheet lined with parchment paper.
Bake for 45–60 minutes, depending on the size of the sweet potatoes. They’re done when you can easily pierce them with a fork or knife.
While the potatoes are baking, in a medium bowl whisk together the lemon juice, lemon zest, garlic, paprika, yogurt, parsley, maple syrup, and the white portions of the green onion. Salt and pepper to taste and set aside.
Remove the sweet potatoes from the oven and let rest for 5 minutes.
Slice open and mash the insides with a fork. Add plant based butter and salt.
Plate the potatoes and top with the yogurt sauce and green onions. Enjoy!
This simple recipe featuring baked sweet potatoes and a flavorful, plant-based yogurt topping offers a nutrient-dense, comforting dish that supports health and wellness in several key ways. From the vibrant antioxidants in sweet potatoes to the gut-friendly qualities of plant-based yogurt, each ingredient contributes functional benefits that make this dish not only delicious, but nourishing as well.
At the heart of the recipe are sweet potatoes, which are naturally rich in beta-carotene, a powerful antioxidant that the body converts into vitamin A. Vitamin A is essential for immune health, vision, and skin integrity. Sweet potatoes are also a great source of fiber, which supports digestive health, stabilizes blood sugar levels, and helps you feel full longer. With a low glycemic index, they offer sustained energy without spiking blood sugar—making them ideal for people managing insulin sensitivity or diabetes.
The creamy topping made from plant-based yogurt, such as coconut or cashew, adds both flavor and nutritional value. These dairy-free alternatives are often fortified with probiotics, which promote gut health by supporting a diverse microbiome. A healthy gut is tied to reduced inflammation, improved mood, and stronger immunity. Cashew yogurt, in particular, is also a good source of healthy fats and plant-based protein, while coconut yogurt contains beneficial medium-chain triglycerides (MCTs) that are easily used for energy.
The addition of lemon juice and zest brightens the dish while contributing a dose of vitamin C, which supports immune function and enhances the absorption of iron from plant foods. Parsley, while often used as a garnish, is actually rich in vitamin K, vitamin C, and folate, and contains compounds that may support kidney function and reduce bloating.
Garlic, a foundational ingredient in this dish, is widely recognized for its health benefits. It contains allicin, a compound with antimicrobial and anti-inflammatory properties. Regular garlic intake has been linked to improved cardiovascular health and immune function. When combined with smoked paprika, which offers depth and a subtle kick, the flavor is layered while still being low in sodium. Paprika contains capsaicin and carotenoids, which may help reduce oxidative stress and inflammation.
A touch of maple syrup balances the savory elements with a hint of sweetness, and while used in small amounts, it does contain trace minerals like zinc and manganese. The green onion, particularly the white part, provides prebiotic fibers that help feed beneficial gut bacteria, while the greens are rich in antioxidants and chlorophyll.
The optional use of plant-based butter can enhance texture and flavor without adding cholesterol. Depending on the type, it may also contribute omega-3 fatty acids, which are important for brain and heart health.
Altogether, this recipe offers a well-balanced blend of complex carbohydrates, healthy fats, and plant-based protein, along with a generous variety of micronutrients and anti-inflammatory compounds. It’s a versatile, satisfying dish that supports digestion, immune function, and sustained energy—all while being naturally vegan, gluten-free, and free from refined sugars.
