In our home, we absolutely love sweet potatoes—one of the most beloved staples in the world’s Blue Zones, where longevity thrives. Not only are they delicious, but they also shine in simple, minimalist recipes like this one—quick and easy for everyday life, yet full of flavor and nutritional synergy from carefully chosen ingredients.
In this particular recipe, sweet potatoes offer a rich source of vitamins, fiber and antioxidants. Lemon and extra virgin olive oil sauce adds healthy fats that help absorb fat-soluble vitamins, such as the vitamin A found in sweet potatoes, and supports immune function. Oregano and extra virgin olive oil bring strong anti-inflammatory benefits, while lemon contributes tangy brightness and an extra dose of vitamin C for strong immunity and glowing skin.
The natural sweetness of the sweet potatoes pairs beautifully with the freshness, acidity and richness of the sauce, creating a comforting dish that works all year round. Serve it as a main or a vibrant side with veggie rice, quinoa, or any plant-based bowl.
Ingredients
2 large sweet potatoes
2 tbsp Elettra extra virgin olive oil (for the sweet potatoes)
Salt and pepper to taste
1 tbsp oregano (or more, if desired)
1 garlic clove
For the dressing
Juice of 1 lemon
2–3 tbsp Elettra extra virgin olive oil (for the sauce)
1 tsp mustard (optional)
Salt and pepper to taste
Instructions
Preheat your oven to 200°C (392°F). Slice the sweet potatoes into medium rounds or cubes and place them on a baking tray. Drizzle with 2 tablespoons of extra virgin olive oil, season with salt and pepper, and toss gently.
Finely chop the garlic clove about 15 minutes beforehand to allow it to release its potent antimicrobial and anti-inflammatory compound, allicin. Add the garlic to the tray.
Roast for about 30–35 minutes or until the sweet potatoes are soft and lightly golden on the edges.
While they’re roasting, prepare the dressing: In a small bowl, whisk together the lemon juice, 2–3 tablespoons of extra virgin olive oil, mustard (if you want), salt and pepper.
Once the sweet potatoes are ready, remove from the oven and drizzle generously with the lemon-olive oil sauce.
Garnish with oregano and serve warm!
Tip: For a smoky twist, try adding smoked paprika—it’s rich in carotenoids, capsaicin, vitamin E, and iron, offering extra support for your immune system, metabolism, and cardiovascular health.
