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Snack recipe · from the recipe book

Roasted Sweet Potato Garlic Herb Spread

A silky, gently sweet roasted sweet potato spread with mellow roasted garlic, Greek yogurt tang and fresh dill and chives, scooped up with crisp cucumber and carrot sticks.

Roasted Sweet Potato Garlic Herb Spread

Ingredients

  • 3½ medium450 gSweet potatoespeeled and cut into 1-inch cubes
  • 5 cloves15 gGarliccloves left whole and unpeeled
  • 1½ tbsp20 gOlive oil
  • 1 container (6 oz)150 gPlain Greek yogurt, nonfat
  • 1 tbsp15 gLemon juice
  • ⅔ cup sprigs6 gFresh dillchopped
  • 2 medium30 gGreen onionsthinly sliced
  • 1 tsp1 gDried thyme
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper
  • 1 medium (8 in.)300 gCucumbercut into sticks
  • 4 medium240 gCarrotspeeled and cut into sticks

Steps

  1. Preheat the oven to 400°F (200°C) and line a sheet pan with parchment.
  2. Toss the sweet potato and the unpeeled garlic cloves with half of the olive oil, the thyme and half of the salt on the sheet pan.
  3. Roast for 30 to 35 minutes, stirring once, until the sweet potato is very tender and browned at the edges and the garlic is soft.
  4. Let the sweet potato and garlic cool for 10 minutes, then squeeze the garlic out of its skins into a food processor and add the sweet potato.
  5. Add the Greek yogurt, lemon juice, the remaining half of the olive oil, the remaining half of the salt and the black pepper, and process until smooth.
  6. Stir in the dill and most of the green onion, then spoon the spread into a bowl and top with the remaining green onion.
  7. While the vegetables roast, cut the cucumber and carrot into sticks, then serve them alongside the spread for dipping.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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