Cashew Free Garlic-Dill Yogurt Sardines with Sweet Potatoes & Kale Sheet-Pan Dinner
Total time50 min
Prep time15 min
Cook time35 min
5.0(15)
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Learn more →Ingredients
4 servings
Sheet Pan
- 2 medium sweet potatoes (about 1 ½ lb total), peeled and cut into ¾-inch cubes
- 3 tbsp extra-virgin olive oil, divided
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp ground turmeric
- ½ tsp salt
- ¼ tsp black pepper
- 1 large bunch curly kale (about 8 oz), stems removed, leaves torn into 2-inch pieces
- 2 cans (4.4 oz each) sardines in olive oil, drained
Garlic-Dill Yogurt Sauce
- ¾ cup plain whole-milk yogurt
- 2 cloves garlic, finely grated or minced
- 3 tbsp fresh dill, finely chopped
- 1 tbsp fresh lemon juice
- 1 tbsp extra-virgin olive oil
- ¼ tsp salt
For serving
- lemon wedges, for serving (optional)
- red pepper flakes, for serving (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line an 18×13-inch rimmed sheet pan with parchment paper or foil.
- 2
In a large bowl, toss the sweet potato cubes with 2 tablespoons of the olive oil, the cumin, smoked paprika, turmeric, salt, and black pepper until evenly coated. Spread in a single layer on the prepared sheet pan, leaving space between pieces.
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