These oven-roasted sweet potato wedges are crispy on the outside, tender inside, and packed with warm spices. Paired with a cool, tangy yogurt-lime dip, they strike the perfect balance of comfort and bright flavor. Serve them as an appetizer, a nutritious snack, or a colorful side dish—especially with turkey burgers or grilled meats.
INGREDIENTS:
For Sweet Potatoes
4 large sweet potatoes, peeled
4 tablespoons extra virgin olive oil
2 teaspoons ground cumin
1 teaspoon sweet smoked paprika (or hot paprika, your choice)
1 teaspoon ground ginger
Coarse flake salt
Freshly ground pepper
For Yogurt Lime Dip
1 cup Greek-style yogurt
3 tablespoons fresh cilantro, chopped
2 tablespoons toasted walnuts, chopped
1 tablespoon fresh lime juice
1/2 teaspoon ground cumin
Salt and pepper, to taste
METHOD:
Preheat the oven to 425°F.
Cut each sweet potato in half lengthwise. Place cut-side down and slice into 3–4 long wedges, keeping size uniform for even cooking.
In a large bowl, whisk together the olive oil, cumin, paprika, and ginger.
Add the sweet potato wedges and toss to coat thoroughly. Season generously with coarse salt and pepper.
Arrange wedges in a single layer on a parchment-lined baking sheet. Bake for 15 minutes, then gently turn each wedge. Continue baking for another 15 minutes, or until crisp and golden.
Taste and season with an extra pinch of salt if needed.
In a small bowl, whisk together the yogurt, cilantro, toasted walnuts, lime juice, and cumin. Season with salt and pepper. (Dip can be made up to a day ahead and kept refrigerated.)
Arrange sweet potato wedges on a platter and serve with the yogurt lime dip.
SERVING SUGGESTIONS:
- Offer a small ramekin of Thai sweet chili sauce alongside the dip for extra variety.
- Garnish with additional chopped cilantro or lime zest.
- Serve with Turkey Burgers, grilled chicken, or a simple green salad.
YIELD: Serves 4-6
