Mental Health and Lifestyle Blog

Baked Sweet Potato with Scallion Yogurt

Baked Sweet Potato with Scallion Yogurt

Sweet potatoes with scallion yogurt sauce served with 6oz Angus steak and Italian leaves. 

I love sweet potato, whether it’s baked, mashed or made into fries. I could eat sweet potato for every meal. 

One problem I do usually have with it is that it’s impossible to cut but thanks to a little help from Google, that is no longer an issue. 

I put 2 sweet potatoes into a saucepan of boiling water and left them in there for 5 minutes. Then I drained them in a colander, refilled the saucepan with freezing cold water and threw them back into the cold water, just to cool them down so I could pick them up without burning myself (I burn myself a lot). 

Since the sweet potatoes were softened up by the boiling water. I took a large knife and make several slices that went  2/3rds of the way down. 

I took my garlic granules, pepper, sea salt, olive oil, thyme and melted butter and mixed them all together in a small bowl.

Using a pastry brush, I coated the sweet potatoes with the mixture. 

Then placed them on a baking tray and popped them into the over for 25mins at 210 degrees. 

After the 25 mins, I took them out and used a fork to open up the sliced parts a little more. Then popped back into the over for a further 25mins. 

Once they were cooked, I took my fat free yogurt and chopped up some scallions and put them in a little dip bowl and then served. 


2 medium sweet potatoes 

1tsp melted butter

1tsp olive oil 

1tbsp thyme

1tsp garlic granules

1tsp sea salt 

1tsp pepper

1 chopped scallion 

Fat Free yogurt 

Nutrition (2 potatoes)

306 Calories

6g Protein

40g Carbohydrates 

8g Fibre

14g Natural Sugar

10g Fat

3g Saturated Fat 


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