Spicy Sweet Potato Wedges with Herbed Coconut Yogurt Dip
Curb your cravings for deep fried potatoes or other salty snacks with these delicious, crispy sweet potato wedges. The refreshing herbed coconut yogurt dip is the perfect complement to the spicy seasonings used in this recipe. For even more flavor, mix up the herbed yogurt dip the night before to give the flavors more time to combine and develop.
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Ingredients
- 2 large sweet potatoes sliced into wedges
- 2 tbsp coconut oil melted
- 1 tsp ground cumin
- 1 tsp curry powder
- 1 tsp smoked paprika
- ½ tsp cayenne pepper
- ½ tsp ground cinnamon
- 1 cup coconut yogurt
- 2 tsp fresh lemon juice
- 3 tbsp fresh dill minced
- 3 tbsp fresh parsley minced
- Sea salt and black pepper to taste
Instructions
Directions
- Preheat oven to 400°F and line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside.
- In a large bowl, toss the sweet potatoes with the melted coconut oil and toss to coat.
- In a small bowl, combine the cumin, curry powder, smoked paprika, cayenne pepper, and cinnamon. Sprinkle spice mixture over the sweet potato wedges and toss until all wedges are lightly coated.
- Arrange the sweet potato wedges on the prepared baking sheet in a single layer. For crispier wedges, do not overcrowd.
- Place baking sheet in preheated oven and roast until the sweet potatoes are golden brown and crispy around the edges, around 30-35 minutes. Flip once hallway through the cooking process to brown both sides.
- While the sweet potatoes are roasting, mix the coconut yogurt with the lemon juice, dill, and parsley in a small bowl. Season with salt and black pepper, to taste, and place in the refrigerator to chill.
- Once browned, remove the sweet potato wedges from the oven and sprinkle generously with salt. Let cool slightly before serving with the herbed coconut yogurt dip. Enjoy!
For crispier sweet potato wedges, do not salt them until they are done roasting.
Disclaimer
Some parts of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.
Nutrition
Calories: 243kcal (12%)Carbohydrates: 38g (13%)Protein: 8g (16%)Fat: 8g (12%)Saturated Fat: 6g (38%)Polyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 3mg (1%)Sodium: 115mg (5%)Potassium: 699mg (20%)Fiber: 6g (25%)Sugar: 9g (10%)Vitamin A: 24758IU (495%)Vitamin C: 10mg (12%)Calcium: 123mg (12%)Iron: 2mg (11%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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