Vegan At Times cookbook cover shows Jessica Seinfeld holding a garden hose, surrounded by fruits and vegetables in a kitchen

Looking for new recipes?

Jessica's New York Times bestselling cookbook Vegan, At Times features 120+ easy and affordable recipes for every day or every so often.

Sweet Potato Wheels with Yogurt, Za’atar & Pine Nuts

Email Sweet Potato Wheels with Za'atar

Your message has been sent!

Send it to a friend!

By clicking "submit", you agree to our terms of use and privacy and cookie policy.

Sweet Potato Wheels with Yogurt, Za’atar & Pine Nuts

Active Time: 15 minutes   |   Total Time: 40 minutes   |   Serves 4 to 6  |  Vegan  |  Gluten Free

  • 2 8-ounce sweet potatoes (Garnet yam or Japanese sweet potato)
  • 3 tablespoons extra virgin olive oil
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon freshly ground black pepper
  • 1/3 cup pine nuts
  • 1 cup Greek yogurt or coconut yogurt
  • 4 scallions, thinly sliced
  • 2 teaspoons za’atar spice blend

Heat the oven (with the oven rack in the lower third of the oven) to 425°.

Slice the potatoes into ¼-inch thick rounds and place on a rimmed sheet pan. Drizzle with 2 tablespoons of the oil and toss to coat evenly. Arrange in a single layer and sprinkle with salt and pepper. Roast until tender and golden brown, 20 to 25 minutes. Let cool a few minutes to room temperature.

In a small skillet, combine the pine nuts and the remaining 1 tablespoon oil over medium heat. Cook, stirring often, until the pine nuts are golden brown, 3 to 5 minutes.

In a small bowl, combine the yogurt and scallions.

To each sweet potato wheel, spoon on a small dollop of the yogurt mixture, sprinkle with some za’atar, and top with pine nuts.

This recipe was printed from:

Do it Step-by-step

Dscf1824 Dscf1830 Dscf1834 Dscf1835 Dscf1844 Dscf1846


Want Something Else?