These Greek Lemon Style Sweet Potatoes are the nightshade free version of the classic! They’re made with white sweet potato and all of the classic ingredients you know and love.A serving dish of Greek lemon style sweet potatoes ready to be eaten.

There are so many things that you can do with potatoes, and being nightshade free, you tend to miss out on a lot of it. Greek Lemon potatoes are one of those amazing dishes that I’ve wanted to recreate for years. They’re made with potatoes roasted in a broth, lemon and herb mixture in the oven until the liquid reduces, and you’re left with crisp potatoes that are packed with flavor!

I finally recreated this recipe with white sweet potatoes, and I’m thrilled to report that it’s just as delicious! This recipe is nightshade free, AIP, and just so darn good.

Why you’ll love these Greek Lemon Sweet Potatoes

  • Greek flavor nightshade free! Greek lemon potatoes are so delicious but so hard to find nightshade free! I am so glad to have a version I can eat now.
  • A great meal prep side! These potatoes reheat well and would be a great addition to any meal prepping you are doing or eaten leftover.

The Ingredients for Greek Lemon Sweet Potatoes

  • White Sweet Potatoes. I think Japanese sweet potatoes work best in this recipe.  
  • Dried Oregano, Salt and Pepper.
  • Olive Oil and Chicken Broth. 
  • Lemons. Using fresh lemon juice is key to the flavor of this recipe!
  • Garlic and Fresh Parsley. These both add so much flavor to the potatoes.

All of the ingredients to make Greek Lemon Style Sweet Potatoes before baking.

How to Make Greek Lemon Sweet Potatoes

  • Step One. Prep the potatoes.
  • Step Two. Toss the potatoes with all the other ingredients in a baking dish
  • Step Three. Bake the potatoes in the baking dish.
  • Step Four. Transfer to a baking sheet to bake further.
  • Step Five. Remove from the oven, add chopped parsley, and enjoy!

Step by step photos of making the Greek Lemon Style Sweet Potatoes.

Tips & Tricks

  • Use fresh lemon. This is key for that really fresh flavor!
  • Japanese sweet potatoes are a bit better in this recipe than Hannah sweet potatoes. I prefer these as they’re a bit more starchy and crisp up better, but both would technically work.

Can you use orange sweet potatoes instead?

I would recommend sticking with the white sweet potatoes for this recipe as they’re more starchy and less sweet, making them more similar to white potatoes. 

Where do you buy white sweet potatoes?

It depends on your region and stores that you have available, but in Dallas, TX, I find them at Trader Joes, Natural Grocers, Whole Foods and Central Market. 

Storage and Reheating Instructions

Store in the fridge in a glass container for 2-3 days. Reheat in the oven for a few minutes, adding extra oil if needed, until warm!

One Greek lemon style sweet potato being held in a hand.

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Greek Lemon Sweet Potatoes

  • Author: Unbound Wellness
  • Total Time: 60 mins
  • Yield: 4 servings 1x
  • Diet: Gluten Free


  • 1 1/2 lb white sweet potatoes
  • 1 1/2 tsp dried oregano
  • Salt & pepper (omit pepper for AIP)
  • 3 tbsp olive oil
  • Juice of two lemons
  • 1 cup chicken broth
  • 3 large cloves garlic
  • 2 tbsp fresh parsley


  1. Preheat the oven to 375 F.
  2. Wash and peel the sweet potatoes and slice into rounds, and then half moons. 
  3. Using a large 9×13” baking dish, add the sweet potatoes to the base. Season with salt, pepper, and oregano and toss well. Top with olive oil and toss. Add the lemon juice, broth, and minced garlic and lightly stir. 
  4. Transfer to the oven uncovered for 15 minutes. Remove from the oven and toss the sweet potatoes. Return to the oven for another 25 minutes. Remove from the oven.
  5. Turn the oven temperature up to 400 F and line a large baking sheet with parchment paper. Transfer the sweet potatoes to the baking sheet using a slotted spoon or spatula to transfer. Spoon some of the cooking liquid over the sweet potatoes and toss.
  6. Return to the oven and bake for 15-20 minutes, tossing halfway through to crisp the sweet potatoes to your liking. 
  7. Remove from the oven and toss with chopped parsley. Serve fresh.
  • Prep Time: 5 mins
  • Cook Time: 55 mins
  • Cuisine: Global


  • Serving Size: 1 serving
  • Calories: 241
  • Fat: 11.1g
  • Carbohydrates: 36g
  • Fiber: 4.7g
  • Protein: 3.8g