Sweet Potatoes with Nondairy Yogurt & Maple Pumpkin Seeds

PREP: 20 minutes | YIELD: 4 servings


Adapted from #EatMeatless: Good for Animals, the Earth & All, by the Jane Goodall Institute

PREP: 20 minutes

YIELD: 4 servings



  • 1 pound Sweet potatoes, diced
  • ½ cup Raw pumpkin seeds (pepitas)
  • 1 Tablespoon Maple syrup, plus more for serving
  • Sea salt, to taste
  • 4 cups Plain oat milk yogurt, or other non-dairy yogurt



  1. In a large pot fitted with a steamer basket, add around 2 inches of water, and bring to a boil.
  2. Add the cubed sweet potatoes to the steamer basket, cover with a fitted lid and steam until the potatoes are tender when pierced with a paring knife, but not falling apart (around 10 minutes).
  3. In a small sauté pan, heat the seeds over medium-high heat, swirling to prevent the seeds from scorching.
  4. When the seeds begin to pop and smell toasty, about 3-4 minutes, remove from the heat and drizzle with the maple syrup.
  5. Add a pinch of salt, stir to coat and transfer to a small plate to cool.
  6. Evenly divide the sweet potatoes and yogurt among the four bowls and sprinkle with the maple pumpkin seeds.
  7. Drizzle with more maple syrup, to taste, and serve.

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