Salt Baked Sweet Potatoes

We started talking about the difference between sweet potatoes and yams somewhere between the first or second blister. We had spent at least two hours chopping away from what seemed like a bottomless container. We were standing over a stainless steel counter overlooking Prince Street on the corner of Sixth. Our office had volunteered our morning hours to charity work at God’s Love we Deliver. If you haven’t tried cooking for charity, I highly recommend it for the following two reasons: (1) you’ll feel great about donating your time and sweat to a good cause and (2) you’ll be cooking within an commercial kitchen, a great experience all onto itself.  

The discussion over the difference between yams and sweet potatoes was brief. It ended on the ambiguous conclusion that within a group of smart architects and designers, nobody, myself included, knew the difference. I sent myself out on a mission to figure out only to discover that yams are very difficult to find within the United States (they hide in ethnic food stores) and, whether sold to you as a yam or a sweet potato, your supermarket is most definitely selling you sweet potatoes.

Good news is, we are diving deep into sweet potatoes for the next four weeks! We are going on a journey to rediscover one of the most nutritious vegetables out there. And whether you are in a root vegetable rut, or tired of roasting the ingredients over and over again, we are going to see the light together, and get through February effortlessly.

This week’s recipe highlights a simple cooking technique that delivers a tasty dish.  A sweet potato is baked whole with sea salt until soft, then topped with a sumac yogurt cream, cilantro, sprouts, and pistachios. Easy to prepare, hearty, and fresh this recipe is a delicious meal onto itself!

Salt Baked Sweet Potatoes

Serves 2

Cook time 45-65 minutes


  • 1 large sweet potato
  • 1 pinch sea salt
  • ½ cup coconut yogurt
  • 1 tbsp. miso paste
  • Juice from ¼ lemon
  • 1 dash ground sumac
  • 1 handful cilantro
  • 1 handful pistachios
  • 1 handful sprouts or micro greens


  1. Preheat oven to 400 degrees Fahrenheit.
  2. Wash sweet potato and scrub any dirt off, then pat dry. Using a fork, prick potato throughout. Place in a pan and sprinkle with sea salt. Bake for 45-60 minutes, depending on size. Potato is ready when fork tender. 
  3. As potato bakes, whisk yogurt, miso, lemon juice, and sumac together until evenly distributed.
  4. Once potato is cooked, remove from oven. Cut into four pieces.
  5. Add Yogurt sauce, cilantro, pistachios, and sprouts. Sere immediately.