What’s Cooking?…Wicked Baked Sweet Potatoes

What’s Cooking?…Wicked Baked Sweet Potatoes

Last time I visited my MIL she was trying out a new recipe with baked sweet potatoes.  What’s not to love about Sweet Potatoes?  She had baked them with some spices and turmeric which I found intriguing, because, when served with natural Greek yoghurt it gave an instant colour and flavor burst.  Of course I have been inspired by this idea and come up with my own version.

This recipe is delicious, easy and fast to prepare.  With the festive season coming up it’s a great addition to the repertoire. Please don’t peel the potatoes.  They taste better with skin on and preparation is minimized.

This dish will delight both the vegetarians and carnivores in your house as they are delicious as they are, or served with yoghurt or tzatziki, rosemary crusted roast lamb and Barley Tabouleh.

What’s Cooking?…Barley Tabouleh


1 kg of Sweet Potatoes
3 Red Onions
2 large cloves Garlic
3 tablespoons olive oil
3 teaspoons Sweet Paprika
3 teaspoon s tumeric
1 teaspoon ground coriander
2 teaspoon ground cumin
a pinch of chilli
Freshly ground black pepper
salt to taste


Set oven to 180 degrees Celsius.  Wash the Sweet Potatoes.  Cut into long wedges.  Put into a baking dish. Peel the onions and cut into wedges.  Add to the potatoes along with the peeled and crushed garlic.  Sprinkle the olive oil and all the spices, salt and pepper.


Mix all the ingredients well until the vegetables are coated with the oil and spices.


Put into the oven and bake for  1 to 1 1/2 hours until the potatoes are soft and caramilised.  Try not to disturb the potatoes too much while cooking so that they are not broken.


The flavors will concentrate and the potatoes will shrink to about half the original amount.


Here I have served the potatoes with natural greek yoghurt, roast lamb and fresh asparagus.

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