Roasted Sweet Potato Wedges (Printable Version)

Crisp golden sweet potato wedges paired with tangy herbed yogurt dip for a wholesome and tasty side.

# 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

# Preparation steps:

01 - Preheat the oven to 425°F and line a baking sheet with parchment paper.
02 - Toss sweet potato wedges in a large bowl with olive oil, smoked paprika, garlic powder, cumin, salt, and black pepper until evenly coated.
03 - Place the wedges in a single layer on the prepared baking sheet.
04 - Roast for 25 to 30 minutes, turning halfway through, until edges are golden and wedges are crisp.
05 - Combine Greek yogurt, lemon juice, chopped dill, minced garlic, salt, and black pepper in a small bowl. Mix thoroughly and chill until serving.
06 - Serve the roasted sweet potato wedges hot accompanied by the tangy yogurt dip.

# Expert Advice:

01 -
  • Affordable and healthy vegetarian side
  • Easy to prepare and customizable
02 -
  • Greek yogurt contains milk; swap for plant-based yogurt for dairy-free.
  • Sprinkling with cornstarch before roasting makes wedges extra crispy.
03 -
  • Make the dip a few hours ahead for a more intense flavor.
  • Switch up the herbs or try smoked salt for extra depth.
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