Sweet Potatoes With Yogurt and Cilantro-Chile Sauce Recipe (2024)

I always include some tender cilantro stems (chopped) along with the leaves in any recipe that calls for leaves only. If you really like the flavor of cilantro, the succulent stems give great little flavor bursts when you bite into them.

This is heaven on a sheet pan.
I used maple syrup because I prefer it to honey, and pumpkin seeds because I'm currently addicted to them. I also used cilantro stems (why not?) and the purée was wonderful.
The yogurt is a must. I'll be tempted to mix the purée into the yogurt next time because they're so great together, but I guess it wouldn't make such a pretty presentation. I'm also thinking orange zest belongs in here somewhere.
And next time will be next week.

Wow! 621 calories for a vegetable side dish! I love the NYT cooking app for its variety of flavorful offerings, but they are usually laden with excess fats and sugars (since when do sweet potatoes need honey?) Sorry to rant, but how about some flavorful dishes with reasonable calorie loads?

Easy and excellent when made as written. Used serrano chiles for the green chiles. If serving it as part of a family style or buffet table service it is as delicious when it starts to cool as it is hot. Don't know that it needs the drizzle of oil in step 4. Love yogurt with it but if serving lactose intolerant diners it is just as good without yogurt as with. Made it to our "keeper" file. PS - If you don't have blanched almonds in the house, sliced ones work well too.

Leave out the honey glaze and drizzle with olive oil and sprinkle with salt. The delicious small sweet potatoes (especially organic) do not need additional sweetening.The sauce makes a great complement. Substitute parsley if you are not a cilantro eater.

I used a jalapeno...no stems or seeds.

Didn't have green chili but I had red pepper flakes and it worked quite well. I also combined the yogurt with cilantro mixture and I love it. This is a very forgiving recipe, in that you can substitute out, or eyeball measurements and it ALWAYS tastes great.

The gem of this recipe is the sauce, which can be used on various potatoes and possibly chicken, although I've not tried that. I didn't care for the way the recipe instructed to cook the sweet potatoes -- the honey was unnecessary in terms of flavor (sweet potatoes are already so sweet!), and it prevented the potatoes from caramelizing and developing that nice crispy crust.

Delicious! If you love cilantro, as I do, definitely give this a try. I added some chickpeas to the roasting pan to make it a main dish. Also omitted the oo drizzle, as others did. Lots of room for variation-I used walnuts instead of almonds, maple syrup instead of honey, and dried chile flakes instead of fresh. Can’t wait to see what else I can put this sauce on!

Have someone in the household who hates cilantro, any recommendations for something else that could be used?????

If you're going to throw the garlic and chilies into the food processor to make the paste, you can skip the separate mincing and chopping. It's pointless.

This recipe was great with butternut squash instead of sweet potatoes; a good thing since I grew 28 of them and was looking for something more interesting than baked squash with butter, salt, and pepper.

For those of us with a cilantro aversion, can you suggest a substitution for it in the sauce?

I made this pretty much according to the recipe, just trimming the oil a bit. I swapped sunflower seeds in for the almonds due to a nut allergy, not the same but acceptable swap. When I do this again, I will probably simplify the prep on the sweet potatoes a bit. But the dish is delicious and I’ll certainly make it again.

This was a hit. I used some butternut squash and a can of chickpeas as well as sweet potato. I left out the honey in roasting and the almonds in the sauce.

Can you make this 2 days in advance?

Wondering if the sauce can be made the day before serving. Any thoughts?

Good recipe, and really pretty. Cilantro wasn't available, so I used mint and it worked great!

Ok, do your self a favor and make a vat of this sauce. I made this recipe with too few sweet potatoes and wound up with leftover sauce. This stuff is magic. I find myself putting it on EVERYTHING. Breakfast burrito? Delightful. Sandwich spread? Delicious! Salad dressing with a little extra lemon juice? Spectacular. I could go on and on. My latest concoction was shredded cabbage,scallions and baby spinach sautéed with a little olive oil then put into a quesadilla with Parmesan cheese and sauce.

Soooo good! Made the dressing as is and willMake it again and again! Could use on tacos, drizzled on anything. Didn’t put honey in sweet potatoes, I think they are sweet enough as is.

Just fantastic! A great new flavor combo for my sweet potato rotation. For two pounds of potatoes I used half the roasting glaze and half the sauce to cut back on the oil and I found it to be perfect. Will make again and again.

This recipe is outstanding with or without augmentation. Examples: I once made a variation without cilantro (a surprise freeze killed my plants) and honestly the sauce was still great! So for folks who have family members who are cilantro-averse, the success of this dish isn’t dependent on cilantro! I use champagne vinegar in place of white wine vinegar, and usually serve it without yogurt or honey for an all-vegan meal alongside rice and savory black beans. A truly excellent dinner.

Oh my this was good. I made it exactly as stated in the recipe except I got the potatoes started in the microwave to speed it along. Next time I may make it half cauliflower to lighten it up a bit. That cilantro sauce is out of this world. One weird thing is that the photo shows chunks of sweet potato but the recipe calls for wedges. I made wedges.

This is delish: next time use, 1/2 parsley 1/2 cilantro (family member not too keen on cilantro). Sauce amazing, but did add the yogurt into the sauce for more pourability. Also used 3 limes total.

This was delicious! I roasted the potatoes at 425 for about 25 minutes. Left off the yogurt but I'm sure it is a great addition. Served these alongside some spicy black beans, avocado, and a quesadilla. Used lemon instead of lime and maple syrup instead of honey. That sauce will be so tasty on... everything!

I made the potatoes as directed but was lucky enough to have some leftover cilantro pesto in the fridge so used that instead of making the one here. I used the yogurt and topped it all with some chopped cilantro. Forgot the oil at the end. This was fantastic. I don't like sweet food but did used the 1/2 T of hot honey and found it was well balanced with the citrus juice (i used lemon because was out of limes). Served it with lamb chops and roasted asparagus with a citrus vinaigrette.

This is yummy but to make it work, we had to keep adding salt. I was glad to use up our sweet potatoes and cilantro but we had to work hard and use a lot of olive oil and salt to get extraordinary, satisfying flavor.

I’m a big fan of Diane Henry so thought I’d give this a trial. Didn’t have almonds so subbed in pine nuts. The sauce seemed way to acidic on its own but the yogurt tamed the acid. I loved the limey flavor of the sweet potato as well. The combo is a keeper!