Roasted Sweet Potato Wedges (Printable)

Crispy roasted sweet potato wedges seasoned perfectly, paired with a creamy tangy yogurt dip for a tasty, healthy bite.

# Ingredient List:

→ Sweet Potato Wedges

01 - 2 large sweet potatoes (approximately 28 oz)
02 - 2 tbsp olive oil
03 - 1 tsp smoked paprika
04 - 0.5 tsp garlic powder
05 - 0.5 tsp ground cumin
06 - 0.5 tsp sea salt
07 - 0.25 tsp ground black pepper

→ Yogurt Dip

08 - 7 oz plain Greek yogurt (full-fat or low-fat)
09 - 1 tbsp fresh lemon juice
10 - 1 tbsp chopped fresh parsley
11 - 1 small garlic clove, minced
12 - 0.25 tsp salt
13 - 0.25 tsp ground black pepper

# Steps:

01 - Preheat the oven to 425°F and line a baking tray with parchment paper.
02 - Scrub and dry sweet potatoes, then cut each into roughly 8 equal wedges.
03 - In a large bowl, combine sweet potato wedges with olive oil, smoked paprika, garlic powder, cumin, salt, and pepper, tossing to coat evenly.
04 - Spread the wedges in a single layer on the prepared baking tray, avoiding crowding.
05 - Roast for 25 to 30 minutes, flipping halfway through, until edges are golden and crisp.
06 - While wedges roast, mix Greek yogurt, lemon juice, parsley, minced garlic, salt, and pepper in a small bowl. Refrigerate until serving.
07 - Serve the warm sweet potato wedges alongside the chilled yogurt dip.

# Expert Advice:

01 -
  • The edges crisp up beautifully while the insides stay soft and almost creamy.
  • You can prep everything in under ten minutes and let the oven do the work.
  • The yogurt dip is tangy and bright, cutting through the sweetness in the best way.
  • It works as a snack, a side, or even a light dinner if you double the batch.
02 -
  • Dont skip the parchment paper, I learned the hard way that sweet potatoes love to stick and tear when you try to flip them.
  • Turn the wedges at the halfway mark or the bottoms will char while the tops stay pale.
  • Let the dip chill for at least ten minutes so the garlic mellows and the flavors come together.
03 -
  • Cut the wedges as evenly as possible so they finish cooking at the same time and none are undercooked.
  • Taste the dip before serving and adjust the lemon or salt, everyones preference is slightly different.
  • If youre short on time, prep and season the wedges in the morning and roast them right before dinner.

Go Back