Grilled Sweet Potatoes with Baharat Honey Yogurt and Dukkah

These Grilled Sweet Potatoes with Baharat Honey Yogurt and Dukkah are a perfect example of how a few simple ingredients can transform into something special. Sweet, smoky potatoes meet cool, spiced yogurt and crunchy dukkah — an Egyptian-inspired blend of nuts and seeds. The contrast of textures and flavors makes this dish feel both familiar and new. It’s a stunning vegetarian side for any gathering or a hearty main when paired with greens or a grain salad.

Ingredients

Grilled Sweet Potatoes
4 medium sweet potatoes (about 2 lbs / 900 g total), sliced lengthwise into ½-inch planks
2 tablespoons (28 g) olive oil
Salt, to taste

Baharat Honey Yogurt
1 cup (240 g) plain whole milk yogurt (Greek or regular)
¼ cup (85 g) honey
1 teaspoon baharat spice blend
Juice of 1 lemon (about 2 tablespoons / 30 g)
Pinch of salt

Dukkah
1 tablespoon (7 g) cumin seeds
1 tablespoon (7 g) coriander seeds
1 tablespoon (7 g) fennel seeds
3 tablespoons (27 g) sesame seeds
½ teaspoon sugar (2 g)
¼ teaspoon freshly ground black pepper (1 g)
½ cup (70 g) toasted nuts (such as cashews, hazelnuts, walnuts, almonds, or peanuts)

Method

Make the Dukkah

1. Toast the cumin, coriander, and fennel seeds in a dry skillet over medium heat until fragrant, about 2 minutes.

2. Add sesame seeds and toast until lightly golden. Remove from heat and let cool slightly.

3. Toast the nuts separately until fragrant and just beginning to brown. Roughly chop.

4. Combine seeds, nuts, sugar, and black pepper in a bowl. Stir to mix. (You can leave the seeds whole or lightly crush them with a mortar and pestle.)

Prepare the Yogurt

1. In a small bowl, whisk together the yogurt, honey, baharat, lemon juice, and a pinch of salt until smooth. Taste and adjust seasoning — add more lemon for brightness or honey for sweetness. Chill until ready to serve.

Grill the Sweet Potatoes

1. Heat a grill or grill pan to medium-high.

2. Brush sweet potato planks lightly with olive oil and sprinkle with salt.

3. Grill 4–5 minutes per side, or until deeply charred and tender throughout.

Assemble the Dish

1. Arrange grilled sweet potatoes on a platter.

2. Spoon over the baharat honey yogurt.

3. Sprinkle generously with dukkah and a drizzle of extra honey or olive oil if desired.

4. Serve warm or at room temperature.

Storage

• Dukkah can be stored in an airtight jar for up to 2 weeks.

• Baharat honey yogurt keeps in the fridge for 3–4 days.

• Best enjoyed the day the sweet potatoes are grilled.