Roasting is my go-to method for preparing vegetables. Most of the time, I tend to get a little lazy with it. It’s almost like I’m on auto-pilot when I’m getting ready to roast up some veggies. (Side note: If you haven’t tried roasted cauliflower, you absolutely must try this recipe for Simply Roasted Cauliflower. Do it!)
Chop. Drizzle with oil and salt. Roast. I guess because it’s so easy and the results are so delicious, I don’t take the time to think about any variations.
I decided it was time to bring my roasted sweet potato wedges up a notch. That’s exactly what this recipe does. Brings standard roasted sweet potato wedges
It’s pretty ridiculous that I waited so long to create this recipe because now I can’t stop thinking about when I’m going to get my next plate of these glorious sweet potato wedges. The spicy yogurt dip? I can’t even describe how perfect it is. It takes 30 seconds to mix together plain yogurt and hot sauce. It’s not rocket science, but wowza is it good with these wedges.
It’s the spices that take these babies to a new level. Yeah, there’s a longer list of spices than I usually grab these days. But it’s worth the extra two minutes to coat the sweet potato wedges and turn them into something special.
When they are finished roasting, the sweet potato wedges will have the tell-tale brown caramelization and will be tender and soft (but NOT soggy!) I’ve read mysterious rumors about sweet potato fries and wedges that come out crispy after baking. I’ve tried all the tricks, and have come to the conclusion that if you want crispy sweet potato fries or wedges, you better get to deep frying them. Otherwise, enjoy the flavor and loveliness that roasting lends and don’t fret about getting them crispy. That’s not the point here. You can drizzle the whole tray with the sauce/dip and top with cilantro and eat it that way. Or, if you prefer, dip them like fries. That works, too. I can’t decide which way I like eating them better.
If you are a cilantro hater, don’t use it. But if you love it like me, don’t skip it because it adds the perfect flavor pairing to these zesty sweet potato wedges.
I hope you love these as much as I do!Print
Zesty Roasted Sweet Potato Wedges with Spicy Yogurt Dipping Sauce
A great side that is packed full of flavor!
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: serves 2 1x
- Category: Side Dish
- Cuisine: American
2 medium sweet potatoes, about 1.25 pounds, cut into wedges
4 tablespoons oil (I use avocado oil, other oils will work), divided
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon coarse salt
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
1/8 teaspoon cinnamon
small handful coarsely chopped cilantro, optional
for the spicy yogurt sauce
1/2 cup plain yogurt
1–2 tablespoons Sriracha hot chili sauce, to taste
Preheat the oven to 400 degrees. Coat a rimmed baking sheet with two tablespoons of oil. Set aside.
In a small bowl, mix together the chili powder, cumin, salt, cayenne pepper, garlic powder, and cinnamon.
Put the sweet potato wedges in a medium bowl and coat them with the remaining two tablespoons of oil. Add the spice mixture and use your hands to toss the potatoes around. Make sure they are evenly coated.
Arrange the wedges on the baking tray so they are not touching and are on their sides. Roast in the preheated oven for approximately 40 minutes. Half way through the baking time, use a spatula to turn over the wedges to ensure even roasting. Watch the wedges at the end of the roasting time to ensure they don’t burn.
While the potatoes are roasting, mix together the yogurt and 1 tablespoon of hot sauce. Taste and add more hot sauce to your taste preference.
When the potatoes are finished roasting, top with cilantro and either drizzle the sauce or use it as a dip. Enjoy!
- Serving Size: 1 serving
- Calories: 283
- Sugar: 13.5g
- Sodium: 86.5mg
- Fat: 15.5g
- Carbohydrates: 30.5g
- Protein: 6g
Keywords: sweet potato wedges