Spicy Sweet Potato Wedges with Herbed Coconut Yogurt Dip
Crispy sweet potatoes are the perfect anecdote to the many, many cravings you might experience in your quest to eat healthier. This crispy sweet potato wedge recipe also features spicy seasonings that will lend complexity and a deeper flavor as you enjoy these. The refreshing herbed coconut yogurt dip is the perfect complement to this and adds a cooling effect and freshness to the sweet potato yumminess.
Tip: For crispier sweet potato wedges, do not salt them until they are done roasting.
- 2 large sweet potatoes, sliced into wedges
- 2 TBS 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 TBS fresh dill, minced
- 3 TBS fresh parsley, minced
- Sea salt and black pepper to taste
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 halfway 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!