Sweet Potato Bake

Thinly sliced sweet potatoes baked until tender with a savory garlic-olive oil coating, finished with a high-protein creamy layer that turns golden and irresistible.

Ingredients

• 3 medium sweet potatoes, peeled and thinly sliced (about 3–4 mm / 1/8" thick)
• 1 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 1/2 cups plain nonfat Greek yogurt (high-protein)
• 1/2 tsp smoked paprika (optional, pantry staple)
• 1 tsp dried thyme or oregano (optional, pantry staple)

Method

• 1

  Step 1: Heat oven & prep dish

  Preheat oven to **200°C / 400°F**. Lightly oil a **baking dish (about 20 x 30 cm / 9 x 13")** or any similar size.

• 2

  Step 2: Garlic-oil coat

  In a large bowl, mix **olive oil, garlic, salt, and black pepper** (plus **paprika** and **thyme/oregano** if using). Add the sliced sweet potatoes and toss well until everything is lightly slicked and the garlic is evenly distributed.

• 3

  Step 3: Layer & bake (covered)

  Arrange sweet potatoes in the baking dish, slightly overlapping like tiles (neat layers help it cook evenly). Cover tightly with foil and bake for **30 minutes**, until the slices are mostly tender when pierced (there should be some resistance, not crunchy).

• 4

  Step 4: Add the high-protein top

  Remove foil. Spoon **Greek yogurt** over the top and spread into an even layer (it won’t be perfectly smooth—just get good coverage). Return to the oven **uncovered** and bake for **12–15 minutes**, until the top looks set and lightly golden at the edges.

• 5

  Step 5: Brown the top (optional but recommended)

  Switch oven to **broil/grill on high** for **1–3 minutes**, watching closely, until you get a few golden spots.

• 6

  Step 6: Rest & serve

  Rest for **10 minutes** (this helps it slice cleanly). Cut into portions and serve warm.

Tips

• **Slice thickness matters:** Aim for **3–4 mm** so they cook through on time; thicker slices will need extra covered baking time.
• **Make it extra garlicky:** Add **1 more clove** (or rub a cut garlic clove over the dish before layering).
• **No Greek yogurt?** Use any **thick plain yogurt** you have; if it’s thinner, bake an extra **5 minutes** uncovered to set.
• **Storage:** Refrigerate in an airtight container for **up to 4 days**. Reheat at **180°C / 350°F** for **10–15 minutes** (microwave works too, but oven keeps the top nicer).
• **What to serve with:** Great alongside **roast chicken, fish, or a big green salad** to keep it light and high-protein overall.

Nutrition (per serving, estimate)