Sweet Potatoes with Yogurt-Maple Dressing


4 to 6 servings
Vegetable oil cooking sprayvegetable cooking spray1
2 ½ pounds (about 3 large) sweet potatoes or red garnet yams, peeled and diced into ¾-inch pieces (see Cook's Note)sweet potato2 ½
2 tablespoons extra-virgin olive oilextra-virgin olive oil2
2 teaspoons kosher saltkosher salt2
⅓ cup plain yogurt, at room temperatureplain yogurt
¼ cup mascarpone cheese, at room temperaturemascarpone cheese¼
1 tablespoon Dijon mustarddijon mustard1
1 tablespoon maple syrupmaple syrup1
1 teaspoon kosher saltkosher salt1
¼ teaspoon freshly ground black pepperfreshly ground black pepper¼
1 Granny Smith apple, cored and diced into ½-inch piecesgranny smith apples1
½ cup dried cranberriescranberries, dried½
⅓ cup pumpkin seeds, toasted (see Cook's Note)pumpkin seeds


Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray.

Toss together the sweet potatoes, olive oil and salt on the prepared baking sheet. Roast until golden and tender, about 40 minutes.
In a small bowl, whisk together the yogurt, mascarpone cheese, mustard, maple syrup, salt and pepper until smooth.

Pour the dressing over the potatoes. Add the apples, cranberries and pumpkin seeds. Toss until all the ingredients are coated. Refrigerate for at least 1 hour before serving.

cook's notes

Russet potatoes can be substituted in place of the sweet potatoes.

To toast the pumpkin seeds, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 6 to 8 minutes until lightly toasted. Cool completely before using.
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