Name: Roasted Sweet Potato Wedges with Spicy Seasonings and Creamy Avocado-Yogurt Dip Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 large sweet potatoes, scrubbed and cut into wedges; 2 tablespoons avocado oil; 1 teaspoon smoked paprika; 1/2 teaspoon chili powder; 1/2 teaspoon ground cumin; 1 teaspoon kosher salt; 1/2 teaspoon freshly cracked black pepper; 1 ripe avocado; 1 clove fresh garlic, minced; 1 teaspoon Dijon mustard; 1 tablespoon fresh lemon juice; 1/3 cup plain Greek yogurt

Introduction

These roasted sweet potato wedges are a crispy and tender appetizer bursting with warm, savory spices like smoked paprika, chili powder, and cumin. Served alongside a creamy avocado-yogurt dip, they offer a delightful balance of spicy and smooth flavors. Perfect for parties or a satisfying snack, these wedges are sure to impress.

A white plate holds about a dozen thick sweet potato fries, stacked unevenly, with reddish-orange crispy edges and a slightly charred dark brown seasoning coating. Small flakes of coarse salt and green herb bits are sprinkled across the fries. On the left side of the plate, there is a small white bowl filled with a creamy, pale green dipping sauce with a smooth texture. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 large sweet potatoes, scrubbed and cut into wedges

2 tablespoons avocado oil

1 teaspoon smoked paprika

1 teaspoon chili powder

1/2 teaspoon ground cumin

1 teaspoon kosher salt

Freshly cracked black pepper, to taste

1 ripe avocado

1 clove fresh garlic, minced

1 teaspoon Dijon mustard

1 tablespoon fresh lemon juice

1/3 cup plain Greek yogurt

Instructions

Step 1: Preheat the oven to 425°F (220°C).

Step 2: In a large bowl, toss the sweet potato wedges with avocado oil until evenly coated.

Step 3: Sprinkle smoked paprika, chili powder, cumin, salt, and freshly cracked black pepper over the wedges. Toss again to coat well.

Step 4: Spread the seasoned wedges in a single layer on a baking sheet.

Step 5: Roast in the preheated oven for 25–30 minutes, flipping the wedges once halfway through, until edges are crispy and the insides are tender.

Step 6: While the wedges roast, prepare the dip: In a bowl, mash the ripe avocado until smooth.

Step 7: Add minced garlic, Dijon mustard, lemon juice, and Greek yogurt. Stir until creamy and well combined. Taste and adjust seasoning if needed.

Step 8: Serve the warm roasted wedges with the avocado-yogurt sauce on the side for dipping.

Tips & Variations

For extra crispiness, soak the cut sweet potato wedges in cold water for 30 minutes before roasting, then pat dry thoroughly.

Swap avocado oil for olive oil if you prefer a different flavor.

Add a pinch of cayenne pepper to the spice mix for more heat.

Use plain yogurt or sour cream if Greek yogurt isn’t available.

FAQs

Can I use regular potatoes instead of sweet potatoes?

Yes, you can substitute regular potatoes, but roasting time may vary slightly. Russet or Yukon gold potatoes work well with these spices.

Is this recipe suitable for vegan diets?

To make it vegan, replace the Greek yogurt with a plant-based yogurt or cashew cream, and ensure your mustard is vegan-friendly.