Tropical Sweet Potatoes with Macadamia Dukkah

Not your classic sweet potatoes! These sweets have gotten a major upgrade with tropical flavors, a creamy and herby yogurt sauce, and a very unique macadamia nut crumble topping.


For the Potatoes

  • Two orange sweet potatoes
  • Two purple sweet potatoes
  • Oil of choice for cooking
  • Generous salt and pepper

For the Dukkah

  • 0.5 c roasted, salted macadamia nuts
  • 2 tbsp toasted sesame seeds
  • 0.5 tsp cumin
  • 0.25 tsp sea salt
  • Zest of a lime

For the Sauce

  • Juice of a lime
  • 0.25 c unflavored, unsweetened yogurt of choice
  • 0.25 c fresh cilantro
  • 0.25 c fresh mint


  1. Preheat the oven to 425.
  2. Peel the sweet potatoes and cut them into rounds about a quarter of an inch thick. Try to get them all the same thickness for even cooking.
  3. Roast the potato rounds on a well-oiled baking sheet with generous salt and pepper. They will take about 20-30 minutes, but it will depend on the size of your potatoes. Roast them until they are tender throughout, but not mushy.
  4. To prepare the dukkah, combine all of the ingredients in a small food processor and pulse until you have a coarse, sandy texture. (Hint: no need to wash the food processor in between this step and the next).
  5. To prepare the sauce, combine all of the ingredients in a small food processor and blend until you have a rich, creamy, homogeneous sauce.
  6. When you're ready to serve, lay the sweet potato rounds on a serving platter. Sprinkle generously with dukkah, then drizzle with sauce. Serve extra dukkah and sauce on the side.