Enjoy spicy Ontario potatoes and sweet potatoes topped with a flavourful Middle Eastern-style dressing. Both potatoes and dressing can be made ahead and assembled before serving. Reheat potatoes or serve at room temperature. 

Recipe Tags:

Roasting Time: 30 minutes

Preparation Time:

Serves: 4 to 6

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Ingredients

  • 3 to 4 unpeeled Ontario Sweet Potatoes, about 1-1/4 lbs (625 g) 
  • 1 large unpeeled Ontario Potato 
  • 1 small Ontario Red Onion
  • 1 tbsp (15 mL) olive oil
  • 1 tsp (5 mL) chili powder
  • 1/2 tsp (2 mL) salt
  • 1/4 tsp (1 mL) each ground cumin and cayenne pepper

Dressing:

  • 1/4 cup (50 mL) plain Ontario Yogurt
  • 2 tbsp (25 mL) fresh lemon juice
  • 1 tbsp (15 mL) tahini
  • 1 clove Ontario Garlic, crushed
  • Pinch each salt and pepper
  • 1/4 cup (50 mL) chopped fresh Ontario Coriander Leaves
  • 1 tbsp (15 mL) pumpkin seeds

Instructions

Slice sweet and regular potatoes in half lengthwise. Then cut each half into 1/2-inch (1 cm) thick wedges. Peel onion, leaving stem intact. Slice into 1/2-inch (1 cm) wedges. Place vegetables in large bowl. Stir in oil. In small bowl, stir together chili powder, salt, cumin and cayenne. Sprinkle over vegetables; stir to evenly coat. Place on large parchment paper lined baking sheet. Roast in 425°F (220°C) oven, stirring after 15 minutes. Continue to roast 10 to 15 minutes or until potatoes are tender. 

Dressing: Meanwhile, in small bowl, stir together yogurt, lemon juice, tahini, garlic, salt and pepper.

Place potato mixture on platter. Drizzle with yogurt dressing. Sprinkle with coriander and pumpkin seeds. 

Nutritional information

1 Serving (When recipe serves 6): 

  • PROTEIN: 4 grams
  • FAT: 4 grams
  • CARBOHYDRATE: 39 grams
  • CALORIES: 206            
  • FIBRE: 5 grams
  • SODIUM: 270 mg