Roasted Sweet Potato Wedges with Yogurt Lime Dip

Here’s a winning combo – comfort food plus great nutrition! Serve these crispy-baked sweet potato “fries” as a appetizer or as a side dish with turkey burgers.


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


Preheat oven to 425°F.

Cut peeled sweet potato in half lengthwise. Turn onto flat side, and cut lengthwise into 3-4 wedges, keeping wedges uniform in size.

In a large bowl, whisk together olive oil, cumin, paprika, and ginger. Add sweet potato wedges and toss to coat all sides. Season liberally with coarse salt and pepper.

Arrange sweet potatoes in a single layer on parchment lined rimmed baking sheet. Bake for 15 minutes. Gently turn over wedges and return to oven and bake for another 15 minutes, or until wedges are crispy and golden. When done, taste for seasoning, and sprinkle with a dash more salt, if needed.

Meanwhile, make the yogurt lime dip. In a small bowl, whisk together yogurt, cilantro, walnuts, lime juice, and cumin. (Dip can be made up a day ahead.)

When sweet potatoes are done, arrange on platter with yogurt lime dip.

NOTE: For variation, serve with a small ramekin of purchased Thai Sweet Chile Sauce along with the lime dip.

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