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Sweet Potatoes with Lemony Greek Yogurt

Prep Time15 mins
Cook Time45 mins
Servings: 2 people


  • 3-4 small sweet potatoes
  • 3 tbsp butter
  • 2 tbsp maple syrup
  • 1/2 cup full-fat Greek yogurt or sour cream
  • 1 tbsp lemon juice
  • 2-3 sprigs of fresh thyme (this is key!)
  • Salt and pepper


  • Preheat oven to 425 degrees.
  • Prick sweet potatoes with a fork several times, this will help speed up the cooking process.
  • Put the sweet potatoes on a lined baking sheet, and bake for ~40 minutes or until ALMOST tender.
  • To make the yogurt base, mix yogurt, lemon juice, and salt and pepper until it tastes very tangy and salty.
  • Once potatoes are done, split the top open slightly using a knife. On a cutting board, use the palm of your hand to smash them down a bit.
  • Add butter to a medium pan and heat over medium heat. Once melted, add smashed sweet potatoes and drizzle maple syrup on top. Season with salt and pepper.
  • Cook potatoes for 5 minutes and then flip them so the maple syrup side has contact with the heat for 5 more minutes.
  • To serve, spread yogurt on a serving dish or plate. Place cooked potatoes on top and top with leaves of fresh thyme. Top with more maple syrup if you prefer.