Home » Side Dishes » Salt Roasted Sweet Potatoes Recipe with Chili Mint Yogurt Sauce
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Give your oven a rest and break out the grill for this super simple Salt Roasted Sweet Potatoes Recipe! Topped with a tangy, herby, slightly spiced Chili Mint Yogurt Sauce, we’re taking a traditional Thanksgiving staple side dish and turning it into a spectacular flavor bomb of deliciousness. With the Cuisinart Twin Oaks Pellet & Gas Grill, you can roast these noms with the quickness, saving precious oven space!
Why Make These Salt Roasted Sweet Potatoes
I first tried these while in Israel, and they were so flavorful and unique that I ended up making them for an Israeli-themed Thanksgiving dinner last year.
To say they were a hit is an understatement. They were devoured!
The prep is minimal and quick, and the sauce can just chill out in the fridge until you’re ready to serve.
What Do I Need To Make This Recipe?
- Sweet potatoes, the smaller, the better
- A box of kosher salt
- Greek yogurt
- Buttermilk
- Fresh mint
- Fresno chili peppers
- Lime juice
- Olive oil
- Sea salt & pepper
How To Salt Roast Sweet Potatoes
- Preheat the gas side of the Cuisinart Twin Oaks Grill to medium, looking for a temperature around 450 degrees.
- Add a layer of kosher salt to the bottom of a roasting pan (I used a large paella pan, but a sheet pan also works).
- Wash sweet potatoes, then quickly roll around in the salt to coat.
- Roast with the cover closed for 30 minutes, or until the skin has separated from the potato and they are soft to the touch.
Tips For Success
- You can make the sauce a couple days in advance, just keep it sealed in the fridge. The flavors will intensify the earlier you prep it.
- Pay attention to the thermometer on the cover of the gas grill, as varying outdoor temperatures could require adjusting of the flames. It was snowing when I made these, so my burners were set to medium. A hotter grill will roast the potatoes faster, and a cooler one will require more time.
- Gently brush excess salt from potatoes, then carefully slit the top and squeeze the potatoes to open them up. Dollop with the sauce, then drizzle with a tiny bit of olive oil and a sprinkle of sea salt and pepper.
- If you’re making the potatoes in advance, you can rewarm them in the microwave, the oven, or throw them back on the grill under low, indirect heat.
Salt Roasted Sweet Potatoes Recipe with Chili Mint Yogurt Sauce
Give your oven a rest and break out the grill for this super simple Salt Roasted Sweet Potatoes Recipe! Topped with a tangy, herby, slightly spiced Chili Mint Yogurt Sauce, we're taking a traditional Thanksgiving staple side dish and turning it into a spectacular flavor bomb of deliciousness.
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Course: Appetizer, Sauce, Side Dish
Cuisine: Appetizer, Comfort Food, Mediterranean, Middle Eastern, Vegetarian
Prep Time: 5 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 35 minutes minutes
Servings: 14
Calories: 125kcal
Author: Karly Gomez
Equipment
Cuisinart Twin Oaks Pellet & Gas Grill
Ingredients
- 12-14 small sweet potatoes
- kosher salt one whole box
- 1 ½ cups Greek yogurt
- ½ cup buttermilk
- 2 tablespoons fresh lime juice
- 2 tablespoons fresh mint minced
- 2 tablespoons Fresno chili pepper minced
- 1 tablespoon olive oil
- sea salt to taste
- black pepper to taste
Instructions
Preheat the gas side of the Cuisinart Twin Oaks Pellet & Gas Grill to medium (or around 450 degrees). Line a large roasting pan or sheet pan with a thick layer of kosher salt, using the whole box if needed. Wash the sweet potatoes, then roll in the salt to completely coat. Make sure there is salt underneath each potato. Place pan on the center of the grill, close the cover, and roast for 30 minutes, or until the skin has pulled away from the flesh of the potato and potatoes are soft to the touch. Remove from heat.
While potatoes roast, add the yogurt, buttermilk, lime juice, mint, peppers, and olive oil to a medium bowl and whisk well to combine. Add more buttermilk as needed to reach a drizzling consistency, then season with salt and pepper. Cover and keep in the fridge until ready to use.
To plate: gently brush excess salt from each potato, then slice the skin lengthwise and pinch from the ends to open. Dollop the yogurt sauce over each potato, then garnish with a drizzle of olive oil and a sprinkle of sea salt and pepper. Enjoy!
Notes
- You can make the sauce a couple days in advance, just keep it sealed in the fridge. The flavors will intensify the earlier you prep it.
- If you can't find Fresno peppers, feel free to use Serrano peppers, or a couple pinches of ground cayenne pepper.
- Pay attention to the thermometer on the cover of the gas grill, as varying outdoor temperatures could require adjusting of the flames. It was snowing when I made these, so my burners were set to medium. A hotter grill will roast the potatoes faster, and a cooler one will require more time.
- If you're making the potatoes in advance, you can rewarm them in the microwave, the oven, or throw them back on the grill under low, indirect heat.
Nutrition
Calories: 125kcal | Carbohydrates: 24g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 78mg | Potassium: 428mg | Fiber: 3g | Sugar: 6g | Vitamin A: 15873IU | Vitamin C: 7mg | Calcium: 69mg | Iron: 1mg
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About Karly
From her childhood home in Southern Minnesota, Karly embraces the crazy of everyday life by creating delicious dishes her family and friends love, while experimenting with new flavors and techniques and photographing the results. Karly’s love for beautiful foods and joy for creating is infectious to all who meet her.
