Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat for easy cleanup.

In a large bowl, toss the cubed sweet potatoes with olive oil, salt, and pepper until everything is evenly coated.

Spread the potatoes in a single layer on the prepared sheet. Roast for about 20 to 25 minutes, until they’re tender and the edges are lightly caramelized, giving them a nice, roasted sweetness.

While the potatoes roast, whisk together the Greek yogurt, maple syrup, cinnamon, and vanilla extract in a small bowl. This will become the creamy, lightly sweet sauce that sort of hugs the potatoes.

Toast the oats in a small dry skillet over medium heat for 2 to 3 minutes, stirring often, until they’re fragrant and just starting to turn golden. Remove from heat and set aside.

When the potatoes are nearly done, remove them from the oven and gently toss with the yogurt mixture to coat. If you prefer a looser sauce, you can stir in a tablespoon or two of water or a splash of milk to reach your desired consistency.

Return the coated potatoes to the sheet or transfer to a small casserole dish. Sprinkle the toasted oats evenly over the top, then scatter the toasted almonds on top for a crunchy finish.

Place the casserole back in the oven for another 5 to 7 minutes, just long enough for the flavors to meld and the almonds to warm through. If you like a crisper top, you can run it under the broiler for 1 to 2 minutes—but watch it closely so nothing burns.

Remove from the oven, let it rest for a couple of minutes, and garnish with fresh parsley if you’re using it. Serve warm as a side dish or a light main when paired with a protein.