Roasted Sweet Potato Wedges

I was rummaging through the pantry one rainy Tuesday when I spotted two forgotten sweet potatoes tucked behind the rice. Instead of the usual mash, I sliced them into wedges, tossed them with whatever spices were within reach, and slid them into a hot oven. The smell that filled the kitchen was so good my neighbor knocked to ask what I was making.

The first time I made these for friends, I panicked because I thought I had over-seasoned them. Turns out, the smoked paprika was exactly what they needed. Everyone grabbed seconds before I even sat down, and one friend asked if I could teach her how to roast vegetables without burning them.

Ingredients

• Sweet potatoes: Look for firm ones with smooth skin, they roast more evenly and the natural sugars caramelize without turning mushy.
• Olive oil: Just enough to coat the wedges so they crisp up instead of steam, dont skip this or theyll taste dry.
• Smoked paprika: This is the secret behind that faintly smoky, almost grilled flavor that makes people ask what you did differently.
• Garlic powder: It disperses more evenly than fresh garlic and wont burn in the high heat of the oven.
• Ground cumin: A warm, earthy note that plays surprisingly well with the sweetness of the potato.
• Sea salt and black pepper: Essential for balance, taste as you go and adjust to your preference.
• Greek yogurt: The thick, tangy base of the dip, full-fat makes it richer but low-fat works just fine.
• Fresh lemon juice: Brightens everything and keeps the dip from tasting flat or too heavy.
• Fresh parsley: Adds a pop of color and a subtle herbal freshness, chop it finely so it blends in smoothly.
• Garlic clove: One small clove is enough, too much and it overpowers the dip.

Instructions

Prep the oven and tray:

Set your oven to 220°C (425°F) and line a baking tray with parchment paper. This prevents sticking and makes cleanup easier.

Cut the sweet potatoes:

Scrub them well, pat dry, then slice each into about eight even wedges. Uniform size ensures they cook at the same rate.

Season the wedges:

Toss them in a large bowl with olive oil, smoked paprika, garlic powder, cumin, salt, and pepper until every piece is coated. Use your hands if you need to, it works better than a spoon.

Arrange on the tray:

Spread the wedges out in a single layer with a little space between each one. Crowding them traps steam and they wont crisp up properly.

Roast until golden:

Bake for 25 to 30 minutes, flipping them halfway through so both sides get crispy and caramelized. Watch the edges, theyll turn a deep amber when theyre ready.

Make the dip:

While the wedges roast, stir together Greek yogurt, lemon juice, parsley, minced garlic, salt, and pepper in a small bowl. Chill it until youre ready to serve.

Serve warm:

Pull the wedges from the oven and serve them hot with the yogurt dip on the side.

Save

One evening, my kids were fighting over the last wedge and I realized this recipe had quietly become a weekly request. It wasnt fancy, but it made them happy, and that felt like enough.

How to Pick the Best Sweet Potatoes

Choose ones that feel heavy for their size and have tight, unbruised skin. Avoid any with soft spots or sprouts, they wont roast evenly and the texture suffers. I used to grab whatever looked orange, but firmness makes all the difference.

Variations You Can Try

Add a pinch of chili powder or cayenne to the spice mix if you want heat. Swap the parsley in the dip for fresh dill or chives, both work beautifully. For a vegan version, use coconut yogurt or cashew cream instead of Greek yogurt.

Storing and Reheating

Leftover wedges keep in the fridge for up to three days in an airtight container. Reheat them in a hot oven or air fryer to bring back the crispness, microwaving makes them soggy. The dip lasts about four days and actually tastes better the next day once the garlic mellows.

• Freeze uncooked seasoned wedges on a tray, then transfer to a bag and bake straight from frozen.
• Double the dip recipe and use it as a sauce for grilled chicken or roasted veggies.
• If the wedges lose their crunch, a quick five-minute blast under the broiler works wonders.

Save

This recipe taught me that simple food, done right, is often the most satisfying. I hope it becomes a favorite in your kitchen the way it has in mine.

Recipe FAQs

→ How do I achieve crispy sweet potato wedges?

Ensure wedges are cut evenly and spread out on the baking tray without crowding. Roast at a high temperature and turn halfway to get golden crisp edges.

→ Can I make the yogurt dip dairy-free?

Yes, substitute Greek yogurt with your preferred plant-based yogurt to keep the dip creamy and suitable for dairy-free diets.

→ What spices enhance the flavor of the wedges?

Smoked paprika, garlic powder, cumin, black pepper, and sea salt bring a balanced smoky and savory taste. Adding chili powder adds a spicy kick.

→ How should the yogurt dip be stored before serving?

Mix ingredients thoroughly and chill the dip in the refrigerator to let flavors meld and keep it fresh until serving.

→ Can I prepare this dish ahead of time?

Wedges are best served fresh for optimal crispiness, but you can prepare the dip in advance and keep it refrigerated.