YIELD: 6 side servings | TIME: 45 minutes | ACTIVE TIME: 15 minutes
this little goat went to hong kong roasted sweet potatoes with candied pecans and yogurt drizzle

Roasted Hong Kong Sweet Potatoes with Candied Pecans and Yogurt Drizzle


  • for sweet potatoes: 
  • for candied pecans (optional):
    • ½ cup pecans, roughly chopped  
    • 2 tbsp granulated sugar


  1. Preheat the oven to 375 degrees.
  2. Peel the sweet potatoes and slice into 1-inch thick rounds. Place in a large mixing bowl.
  3. In a small bowl, whisk ½ cup of the Hong Kong sauce with the butter until combined. Pour about ⅔ of the sauce over the potatoes, tossing to combine. Reserve the remaining sauce.
  4. Place sweet potatoes in a single layer on a parchment-lined baking sheet and season with a pinch of salt. Roast until just fork tender, flipping once halfway through, about 30-35 minutes total.
  5. Meanwhile, as your potatoes roast, make your spiced pecans (optional): Toast pecans in a small saucepan over low heat. Pour over about 2 Tbsp of the reserved Hong Kong/butter mixture and the sugar. Cook, stirring constantly, until the sugar has melted to glaze the nuts, about 2-3 minutes. Remove to a sheet tray to cool completely. Once cool, break up into chunks.
  6. Whisk remaining 3 Tbsp Hong Kong sauce into the Greek yogurt. Season to taste with salt. Transfer sauce to a small zip-top bag (this will act as a disposable squeeze bottle once you snip off the bottom corner).
  7. Transfer roasted sweet potatoes to a large serving platter.  Snip one bottom corner off of your zip-top bag and drizzle Hong Kong-spiced yogurt over your potatoes. Top with candied pecans (or This Little Goat went to Mexico Everything Crunch) and torn parsley leaves. Serve warm or at room temperature.

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