Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Peel 2 medium sweet potatoes and slice them into 1 cm thick rounds, then pat them completely dry with paper towels to ensure a good sear.

2. 2

   In a large bowl, toss the sweet potato rounds with 2 tablespoons of olive oil, 1 teaspoon of ground cumin, 1 teaspoon of sweet paprika, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper, ensuring each slice is evenly coated.

3. 3

   Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat, then carefully place the seasoned sweet potato slices in a single layer, cooking for 4-5 minutes per side until deeply golden brown and tender.

4. 4

   While the sweet potatoes cook, prepare the yogurt sauce by combining 1 cup of plain whole milk yogurt, 2 minced cloves of garlic, 2 tablespoons of chopped fresh dill, and 2 tablespoons of chopped fresh parsley in a small bowl.

5. 5

   Gently toast 1 tablespoon of chopped walnuts in a small dry pan over medium heat for 2-3 minutes until fragrant, being careful not to burn them.

6. 6

   Arrange the pan-seared sweet potato slices on a serving platter, then generously spoon the garlic-herb yogurt sauce over them, and finally sprinkle with the toasted walnuts and 1/2 teaspoon of red pepper flakes for garnish.