Roasted Sweet Potato Wedges (Print version)

Golden roasted sweet potato wedges served with a tangy herbed yogurt dip for a nutritious side.

# What You Need:

→ 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

# How to Make:

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

# Expert tips:

01 -
  • Easy, wholesome ingredients you likely have on hand
  • Perfect as a side or healthy snack for any occasion
02 -
  • For extra crispiness, toss wedges with cornstarch just before roasting
  • The yogurt dip can be made ahead and stored in the fridge for up to 2 days
03 -
  • Swap fresh dill in the dip for cilantro or chives to vary flavor
  • Use parchment paper for easier clean-up and crispier potatoes
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