Honey Roasted Sweet Potato with a Parsley Lemon Dip

Guys… this recipe is out of this world. I love the combo and think I will be making it the entire summer. It is perfect for those barbecue dinners or throw them through a salad and you are done! 

The sweetness of the potato is enhanced a bit with honey and tastes great with this sesame lemon parsley sauce. Seems a bit crazy but just go for it, you won’t be disappointed.


This recipe serves 2.


450g sweet potato, cut into about 3cm cubes

2 tablespoons olive oil

1 tablespoon honey

1 teaspoon sesame seeds

1/2 teaspoon salt

1 red chili pepper, deseeded and thinly sliced

For the sauce:

1/2 cup Greek yogurt

1 tablespoon mayonaise

1/4 cup flat leaf parsley

1/2 lemon, juiced

1/2 teaspoon sesame oil

1 teaspoon honey

1/3 teaspoon garlic powder

Salt, to taste


Preheat oven to 200C.

Toss the potatoes, oil, honey, sesame seeds and salt together on a baking sheet. Arrange the potato in a single layer, making sure they do not overlap. Roast in the oven for 20 minutes, tossing halfway through.

In the meantime add all the ingredients for the sauce to a blender and blend until smooth. Season with salt and transfer to a serving bowl. 

Once the potatoes are tender toss them with the red chili pepper and drizzle with some of the sauce. Enjoy!

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