Description
A great side dish or appetizer that is packed full of flavor!
Ingredients
Units
Scale
- 2 medium or large sweet potatoes, cut into wedges
- 2 tablespoons avocado oil, plus a little more for the baking tray
- 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
Instructions
- Preheat the oven to 400 degrees. Place an oven-safe baking rack on top of a rimmed baking sheet. Lightly coat it with oil or spray with cooking oil and set it 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 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 rack on top of the large baking tray so they are not touching and are on their sides.
- Bake in the preheated oven for approximately 40 minutes.
- After 40 minutes, turn on your oven’s broiler and broil the wedges for one minute, turning them over and broiling the second side for an additional minute. This helps the sweets potatoes get a light crispness on the outside. Watch them carefully so as 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!
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: roasting
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 164
- Sugar: 5 grams
- Fat: 9.2 grams
- Saturated Fat: 1.7 grams
- Trans Fat: 0 grams
- Carbohydrates: 16.7 grams
- Fiber: 2.7 grams
- Protein: 4.7 grams