Description
These Spicy Sweet Potato Wedges are roasted to crispy perfection with a bold blend of spices, then served with a cool and creamy herbed coconut yogurt dip. Naturally vegan, gluten-free, and full of flavor, this dish makes an ideal side, snack, or light meal.
Ingredients
- 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 (adjust to taste)
- ½ teaspoon ground cinnamon
- Sea salt, to taste
- Black pepper, to taste
- For the Herbed Coconut Yogurt Dip:
- 1 cup plain unsweetened coconut yogurt
- 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
Instructions
- Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper or a silicone mat.
- Cut sweet potatoes into thick wedges (8–10 per potato).
- Toss wedges in a large bowl with melted coconut oil until fully coated.
- In a small bowl, mix cumin, curry powder, smoked paprika, cayenne pepper, and cinnamon. Sprinkle the mix over the wedges and toss to coat evenly.
- Spread wedges on the baking sheet in a single layer, avoiding overcrowding.
- Roast for 30–35 minutes, flipping halfway through, until golden and crispy at the edges.
- Meanwhile, in a small bowl, mix coconut yogurt, lemon juice, dill, parsley, salt, and pepper. Chill until ready to serve.
- Once roasted, let wedges cool slightly and serve warm with herbed coconut yogurt dip on the side.
Notes
- Use carrots, parsnips, or regular potatoes as a substitute for sweet potatoes.
- Reduce or omit cayenne for a milder flavor.
- Swap in mint, cilantro, or chives for dill and parsley in the dip.
- Greek yogurt can be used instead of coconut yogurt for a non-vegan version.
- Add turmeric or chili powder for a different spice profile.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Fusion
Nutrition
- Serving Size: 1/4 of recipe with dip
- Calories: 230
- Sugar: 6g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 8g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
