Halved Roasted Sweet Potatoes with Tahini Yogurt Drizzle

By AislePrompt Editorial · Published 2026-07-30 · Updated 2026-07-30

Roasted sweet potato halves topped with a tangy tahini yogurt sauce and garnished with toasted sesame seeds and fresh herbs. This Mediterranean-inspired vegetarian recipe, ready in about 50 minutes, pairs large sweet potatoes, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2, halved lengthwise large sweet potatoes
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup Greek yogurt
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1/4 tsp garlic powder
• 1 tbsp toasted sesame seeds
• 1 tbsp chopped fresh parsley

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F. Brush 2 large sweet potatoes halved lengthwise with 2 tbsp olive oil and season with 1 tsp salt and 1/2 tsp black pepper. Place cut side down on a baking sheet and roast for 35-40 minutes until tender and caramelized around edges.
2. Step 2: Meanwhile, whisk together 1/2 cup Greek yogurt, 2 tbsp tahini, 1 tbsp lemon juice, and 1/4 tsp garlic powder in a small bowl until smooth and creamy.
3. Step 3: Remove sweet potatoes from oven, flip cut side up, and drizzle each half with the tahini yogurt sauce. Sprinkle 1 tbsp toasted sesame seeds and 1 tbsp chopped fresh parsley over the top before serving.