Roasted Sweet Potato Wedges (Print View)

Crispy roasted sweet potato wedges served with a tangy herbed yogurt dip for a tasty side dish.

# Components:

→ Sweet Potato Wedges

01 - 3 medium sweet potatoes, scrubbed and cut into wedges
02 - 2 tablespoons olive oil
03 - 1 teaspoon smoked paprika
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon ground cumin
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper

→ Yogurt Dip

08 - 1 cup plain Greek yogurt
09 - 1 tablespoon lemon juice
10 - 1 tablespoon fresh chopped dill or parsley
11 - 1 small garlic clove, minced
12 - 1/4 teaspoon salt
13 - 1/8 teaspoon black pepper

# Method:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, toss sweet potato wedges with olive oil, smoked paprika, garlic powder, ground cumin, salt, and black pepper until evenly coated.
03 - Place the coated wedges in a single layer on the prepared baking sheet.
04 - Roast in the oven for 25 to 30 minutes, flipping halfway through, until edges are golden and crispy.
05 - While the wedges roast, combine Greek yogurt, lemon juice, chopped dill, minced garlic, salt, and pepper in a small bowl and mix well. Chill until serving.
06 - Serve the roasted sweet potato wedges hot alongside the chilled yogurt dip.

# Expert Advice:

01 -
  • Nutritious and flavorful vegetarian side
  • Easy to adapt for dietary preferences
02 -
  • Contains milk due to Greek yogurt, so swap for plant-based to make it dairy-free.
  • The dip keeps in the fridge for up to 2 days if made ahead.
03 -
  • For extra crispiness, sprinkle the wedges lightly with cornstarch before roasting.
  • Swap dill for cilantro or chives in the dip for a flavor variation.
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