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 when looking for a simple but satisfying side that everyone would enjoy. The creamy yogurt dip really brings it all together.
Ingredients
- Sweet Potato Wedges: 3 medium sweet potatoes scrubbed and cut into wedges, 2 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp ground cumin, 1/2 tsp salt, 1/4 tsp black pepper
- Yogurt Dip: 1 cup plain Greek yogurt, 1 tbsp lemon juice, 1 tbsp fresh chopped dill (or parsley), 1 small garlic clove minced, 1/4 tsp salt, 1/8 tsp black pepper
Instructions
- Prep Oven:
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Season Sweet Potatoes:
- In a large bowl toss sweet potato wedges with olive oil smoked paprika garlic powder cumin salt and pepper until evenly coated.
- Arrange and Roast:
- Arrange the wedges in a single layer on the prepared baking sheet.
- Roast Until Crisp:
- Roast for 25–30 minutes flipping halfway until golden and crispy at the edges.
- Make Yogurt Dip:
- Meanwhile combine Greek yogurt lemon juice dill garlic salt and pepper in a small bowl. Mix well and chill until ready to serve.
- Serve:
- Serve the roasted sweet potato wedges hot with the yogurt dip on the side.
Save My family asks for these wedges every week and they disappear fast as soon as they hit the table.
Required Tools
Large bowl baking sheet parchment paper small mixing bowl knife and cutting board
Nutritional Information
Calories: 168 Total Fat: 6 g Carbohydrates: 26 g Protein: 5 g per serving
Recipe Notes
For extra crispiness sprinkle wedges lightly with cornstarch before roasting. Swap dill for cilantro or chives if preferred. The dip can be made ahead and stored in the fridge for up to 2 days.
Save These roasted sweet potato wedges with yogurt dip make any meal more exciting and just a little bit healthier.
Recipe FAQs
- → How do I make sweet potato wedges crispy?
To achieve crispy edges, toss the wedges lightly with olive oil and spices, and use a hot oven at 425°F. Sprinkling a bit of cornstarch before roasting can enhance crispiness.
- → Can I substitute the herbs in the yogurt dip?
Yes, fresh dill, parsley, cilantro, or chives all work well to add flavor to the dip. Adjust quantities to taste.
- → What is the best way to store leftovers?
Store leftover wedges and dip separately in airtight containers in the refrigerator. The dip can keep for up to 2 days while maintaining freshness.
- → Is this suitable for vegan diets?
For a vegan option, replace Greek yogurt with a plant-based yogurt alternative. The wedges themselves are vegetarian and gluten-free.
- → Can I prepare the dip in advance?
Yes, the herbed yogurt dip can be made ahead and chilled, allowing flavors to meld for a richer taste.