Roasted sweet potato with corn, feta and coriander yogurt dressing

Recipe by ElmarieCourse: Dinner, Lunch


  • 2 big sweet potatoes 

  • 2 tbs olive oil 

  • sea salt and freshly ground pepper 

  • 1/4 cup feta  crumbled

  • 2 corn cobs, cooked

  • ½ tsp smoked chili flakes

  • handful fresh coriander, chopped  

  • ½ cup plain yogurt

  • extra olive oil, to serve 

  • 1 lemon, zest


  • Preheat the oven to 200°C. 
  • Cut the sweet potatoes in half and then half again lengthways. Brush all sides (also the skin) with olive oil.
  • Place the sweet potatoes cut side down on a baking tray with parchment paper. 
  • Roast for 30 – 40 minutes, or until completely cooked through.
  • Take the sweet potatoes out of the oven. Season with salt and pepper.
  • Cut the corn of the stalks add the crumbled feta cheese and chili flakes. 
  • Place them back into the oven for about 10 minutes, or until the feta cheese has melted.
  • Mix the chopped coriander with the yogurt and season to taste. 
  • Take the sweet potatoes out of the oven, drizzle with some olive oil
  • Serve with the coriander yogurt and sprinkle the lemon zest over.
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