Baked Sweet Potatoes with Yogurt Rice Topping
Transform your dinner table with these Baked Sweet Potatoes with Yogurt Rice Topping—a delightful fusion of creamy, tangy, and earthy flavors that’s as nutritious as it is delicious. Perfectly roasted sweet potatoes, with their caramelized edges and naturally sweet flesh, serve as the ultimate vessel for a refreshing topping made from Greek yogurt, tender basmati rice, fresh herbs like parsley and mint, and a zesty pop of lemon juice. Finished with a sprinkle of bold spices like cumin and paprika, this dish offers a harmonious balance of textures and flavors. Whether you're seeking a vibrant vegetarian main course, a healthy side dish, or a make-ahead meal option, this recipe promises satisfaction and simplicity with just 20 minutes of prep time.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 4 medium sweet potatoes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 cup plain Greek yogurt
- 2 cups cooked basmati rice
- 2 tablespoons, chopped fresh parsley
- 2 tablespoons, chopped fresh mint
- 1 tablespoon lemon juice
- 1 clove, minced garlic
- 0.5 teaspoon black pepper
- 0.5 teaspoon ground cumin
- 0.5 teaspoon paprika
Instructions
Preheat your oven to 400°F (200°C).
Wash the sweet potatoes thoroughly and pat them dry. Poke holes all over each potato using a fork to allow steam to escape during baking.
Rub the sweet potatoes with 1 tablespoon of olive oil and sprinkle with 1/2 teaspoon of salt. Place them on a baking sheet lined with parchment paper.
Bake the sweet potatoes in the preheated oven for 50-60 minutes, or until they are tender and can be pierced easily with a fork.
While the sweet potatoes are baking, prepare the yogurt rice topping. In a medium mixing bowl, combine the Greek yogurt, cooked basmati rice, chopped parsley, chopped mint, lemon juice, minced garlic, black pepper, and the remaining salt. Mix well until fully combined.
Once the sweet potatoes are cooked, remove them from the oven and let them cool for 5 minutes. Carefully slice each potato down the center lengthwise, being cautious not to cut all the way through.
Gently fluff the insides of each sweet potato with a fork while keeping the skin intact to create a well for the topping.
Spoon the yogurt rice mixture generously into the center of each sweet potato.
For added flavor and visual appeal, sprinkle the ground cumin and paprika over the top of the stuffed sweet potatoes.
Serve the baked sweet potatoes warm, garnished with additional fresh herbs if desired. Enjoy!
Nutrition Facts
Calories |
353 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.3 g | 9% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 582 mg | 25% | |
| Total Carbohydrate | 60.0 g | 22% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 8.6 g | ||
| Protein | 11.9 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 135 mg | 10% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 172 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
