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+ servings

Baked Sweet Potatoes with Preserved Lemon Sauce Recipe

The preserved lemons are a bright addition to the sweet potatoes’ warm flavors and balances the little heat added by red pepper flakes. 
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Lunch
Cuisine American
Servings 4 people
Calories 138 kcal


  • 2-3 medium sized sweet potatoes scrubbed
  • olive oil or avocado oil
  • 1 cup greek yogurt
  • 1 tbsp preserved lemons minced, pulp removed
  • ½ tsp smoked paprika
  • ¼ tsp ground pepper
  • 1 tsp olive oil
  • fresh dill or mint leaves
  • red pepper flakes optional
  • flaky salt


  • Preheat the oven to 400 degrees. Halve the scrubbed sweet potatoes and turn cut side facing down. Pierce the backs of the potatoes several times with a fork. Turn over and liberally oil the sweet potatoes’ cut sides, arrange them cut side down on a parchment-lined baking sheet, and bake for 30-45 minutes or until fork-tender.
  • In a small bowl, combine the greek yogurt, Paprika, preserved lemons, black pepper, and olive oil. Refrigerate until ready to use.
  • Plate the sweet potatoes cut side up, dollop with the preserved lemon sauce, top with fresh dill or mint, and sprinkle on the flaky salt and red pepper flakes (optional, but we could all use a little spice in our lives).


Pro tip: Baking the sweet potatoes cut-side down creates a tasty caramelized layer, while splitting them helps speed up the cooking time. It’s a win-win.


Calories: 138kcalCarbohydrates: 25gProtein: 7gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 3mgSodium: 80mgPotassium: 459mgFiber: 4gSugar: 6gVitamin A: 16157IUVitamin C: 3mgCalcium: 90mgIron: 1mg
Keyword baked sweet potatoes, easy meal, lemon sauce, potatoes, preserved lemons, vegetarian
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