I make these spicy sweet potato wedges when I want something cozy, flavorful, and satisfying without a lot of fuss. The sweet potatoes are coated in a warm blend of spices, then roasted until crispy on the outside and tender on the inside. I pair them with a cool, creamy herbed coconut yogurt dip that adds the perfect refreshing contrast. This recipe works great as a side dish, snack, or even a light meal when I want something hearty but healthy.

Why You’ll Love This Recipe

I love how this recipe hits all the flavor notes—sweet, spicy, smoky, and fresh. It’s naturally gluten-free, dairy-free, and vegan, so it works for almost anyone. The sweet potatoes roast beautifully in the oven with just a bit of oil and spices, and the dip can be made while they bake. It’s easy, satisfying, and always a crowd-pleaser when I serve it at gatherings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For The Sweet Potato Wedges:

• 2 large sweet potatoes, scrubbed and sliced into thick wedges

• 2 tablespoons coconut oil, melted

• 1 teaspoon ground cumin

• 1 teaspoon curry powder

• 1 teaspoon smoked paprika

• ½ teaspoon cayenne pepper (I use less if I want it milder)

• ½ teaspoon ground cinnamon

• Sea salt, to taste

• Black pepper, to taste

For The Herbed Coconut Yogurt Dip:

• 1 cup coconut yogurt (unsweetened and plain)

• 2 teaspoons fresh lemon juice

• 3 tablespoons fresh dill, finely minced

• 3 tablespoons fresh parsley, finely minced

• Sea salt, to taste

• Black pepper, to taste

Directions

1. I preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper or a silicone mat to prevent sticking.

2. I cut the sweet potatoes into thick wedges—usually about 8–10 wedges per potato, depending on size.

3. In a large bowl, I toss the wedges with melted coconut oil until they’re fully coated.

4. In a small bowl, I mix the cumin, curry powder, smoked paprika, cayenne pepper, and cinnamon together. Then I sprinkle the spice mix over the wedges and toss again to ensure even coating.

5. I spread the seasoned wedges out in a single layer on the baking sheet, making sure they’re not overcrowded.

6. I roast them for about 30–35 minutes, flipping them halfway through so both sides get nicely browned and crisp.

7. While the potatoes roast, I make the dip. In a small bowl, I stir together the coconut yogurt, lemon juice, dill, and parsley. Then I season with salt and pepper to taste. I keep the dip chilled in the fridge until serving.

8. Once the wedges are golden and crispy around the edges, I take them out of the oven, let them cool for a few minutes, and serve them warm with the herbed coconut yogurt dip.

Servings And Timing

• Servings: 4

• Prep Time: 10 minutes

• Cook Time: 30–35 minutes

• Total Time: 40–45 minutes

Variations

• I sometimes swap sweet potatoes for carrots, parsnips, or even regular potatoes depending on what I have on hand.

• When I want less heat, I reduce or omit the cayenne pepper entirely.

• I add turmeric or chili powder occasionally for different spice profiles.

• The coconut yogurt dip also works with mint, chives, or cilantro if I don’t have dill or parsley.

• For a non-vegan version, I’ve used Greek yogurt in place of coconut yogurt, and it turns out just as creamy.

Storage/Reheating

I store leftover sweet potato wedges in an airtight container in the fridge for up to 3 days. The dip goes into a separate sealed container and keeps well for the same amount of time.
To reheat the wedges, I spread them on a baking sheet and warm them in the oven at 350°F (175°C) for 10–15 minutes. They stay crisp that way. I don’t microwave them, since that usually makes them soft. I give the dip a quick stir before serving in case it separates slightly in the fridge.

FAQs

Can I Make These Wedges Without Oil?

Yes, I’ve tried roasting them without oil. They still taste good, but they don’t get quite as crispy. If I want to skip oil, I make sure to use parchment and flip them halfway through baking.

What Can I Use Instead Of Coconut Yogurt?

If I don’t have coconut yogurt, I use plain dairy yogurt or Greek yogurt. It’s thicker and tangier, but still pairs really well with the spices.

Are These Spicy Sweet Potato Wedges Gluten-Free?

Yes, all the ingredients are naturally gluten-free. I just double-check that my spices and yogurt don’t have any added gluten or fillers.

How Do I Make Them Extra Crispy?

To get that crisp texture, I always make sure the wedges are spaced out on the pan and not touching. I also roast them on the top rack and wait to season with salt until after baking to avoid drawing out moisture early.

Can I Prep This Ahead Of Time?

Yes. I often cut the sweet potatoes and mix the dip a few hours ahead. I store them separately in the fridge, then bake the wedges just before serving for the best texture.

Conclusion

These spicy sweet potato wedges with herbed coconut yogurt dip are a favorite in my kitchen. They’re packed with flavor, easy to make, and feel both comforting and fresh. Whether I serve them as a snack, side, or part of a larger meal, they always disappear quickly. I hope this becomes one of those go-to recipes you come back to again and again.