Save Golden roasted sweet potato wedges paired with a tangy, herbed yogurt dip. A budget-friendly, nutritious side perfect for any meal.
I first made these sweet potato wedges for a weeknight dinner. They quickly became a staple because everyone loved dipping the crispy pieces into the cool, herby yogurt.
Ingredients
- Sweet Potatoes: 3 medium, scrubbed and cut into wedges
- Olive Oil: 2 tbsp
- Smoked Paprika: 1 tsp
- Garlic Powder: 1/2 tsp
- Ground Cumin: 1/2 tsp
- Salt: 1/2 tsp for wedges, 1/4 tsp for dip
- Black Pepper: 1/4 tsp for wedges, 1/8 tsp for dip
- Greek Yogurt: 1 cup, plain
- Lemon Juice: 1 tbsp
- Fresh Dill or Parsley: 1 tbsp, chopped
- Garlic: 1 small clove, minced
Instructions
- Prep Oven and Pan:
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Season Potatoes:
- In a bowl, toss sweet potato wedges with olive oil, smoked paprika, garlic powder, cumin, salt, and pepper.
- Arrange and Roast:
- Arrange the wedges in a single layer on the prepared baking sheet. Roast for 25–30 minutes, flipping halfway, until golden and crispy at the edges.
- Mix the Dip:
- In a small bowl, combine Greek yogurt, lemon juice, dill, garlic, salt, and pepper. Mix well and chill until serving.
- Serve:
- Serve roasted sweet potato wedges hot, with yogurt dip on the side.
Save Making these wedges has become a family favorite on weekends. We love gathering around the table and letting everyone pick their own herbs for the dip.
Required Tools
Large bowl, baking sheet, parchment paper, small mixing bowl, knife and cutting board.
Allergen Information
Contains: Milk (Greek yogurt). For dairy-free, use a plant-based yogurt alternative. Always check ingredient labels if allergies are a concern.
Nutritional Information
Calories: 168, Total Fat: 6 g, Carbohydrates: 26 g, Protein: 5 g (per serving).
Save Crispy wedges and creamy yogurt dip combine for a crowd-pleasing side dish. Enjoy this effortless recipe with any main course for a flavorful upgrade.
Recipe FAQs
- → How do I get the wedges crispy?
Lightly coating the wedges with olive oil and roasting at a high temperature ensures crisp edges. For extra crispiness, sprinkle with cornstarch before baking.
- → Can I substitute the herbs in the dip?
Yes, fresh dill can be swapped for cilantro or chives to match your flavor preference.
- → Is there a vegan alternative for the dip?
Use a plant-based yogurt substitute to make the dip dairy-free and vegan-friendly.
- → What spices complement sweet potatoes well?
Smoked paprika, ground cumin, garlic powder, and a pinch of salt and pepper enhance the natural sweetness of the potatoes.
- → Can the dip be prepared in advance?
Yes, the yogurt dip can be mixed and stored in the refrigerator for up to two days before serving.