Roasted Covington Sweet Potatoes Recipe
greek yogurt, fennel pollen, dill
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Ingredients
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Roasted sweet potatoes
Greek yogurt finishing sauce
Toppings / finishing
Method
Roasted sweet potatoes
Preheat and prepare
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone mat for easier cleanup.
Wash and cut
Scrub the Covington sweet potatoes well to remove dirt. Pat dry. Slice into 1/2-inch thick rounds or 3/4-inch wedges—uniform pieces roast more evenly. If pieces vary, cut larger ones to match size.
Toss with oil and seasonings
In a large bowl, combine the sweet potato pieces with 2 tbs extra-virgin olive oil, 1 tsp kosher salt, 1 tsp freshly ground black pepper and 1 tsp smoked paprika if using. Toss until all pieces are lightly and evenly coated.
Arrange and roast
Spread the sweet potatoes in a single layer on the prepared baking sheet, leaving a little space between pieces for good browning. Roast in the preheated oven for 20–25 minutes, flipping once halfway through, until edges are caramelized and centers are tender when pierced with a fork.
Finish in oven (optional broil)
If you want extra crisp edges, switch oven to broil for the last 1–2 minutes—watch carefully to avoid burning.
Greek yogurt finishing sauce
Mix the sauce
While the sweet potatoes roast (or up to a few hours ahead), combine 1 cup Greek yogurt, 1 tbs lemon juice, 1 tsp lemon zest, 1 tsp honey or maple syrup, 1/4 tsp sea salt and 1/4 tsp freshly ground black pepper in a small bowl. Whisk until smooth and taste; adjust salt, acidity (more lemon) or sweetness as desired. Chill until ready to serve.
Toppings and assembly
Plate the sweet potatoes
When the sweet potatoes are roasted, transfer them to a serving platter or individual plates while still warm.
Dress with yogurt
Spoon dollops of the Greek yogurt sauce over the warm sweet potatoes, or drizzle it lightly across the pieces so each bite gets some yogurt.
Add dill and fennel pollen
Sprinkle the chopped fresh dill evenly over the yogurt-dressed sweet potatoes. Lightly dust the top with 1/2 tsp fennel pollen—fennel pollen is potent, so use sparingly to add floral-anise notes.
Finish and serve
Scatter 1/4 cup toasted pepitas or chopped toasted walnuts if using, and finish with 1/2 tsp flaky sea salt to enhance texture and flavor. Serve warm or at room temperature.