Description
Crispy and tender roasted sweet potato wedges seasoned with smoked paprika, chili powder, and cumin, served with a creamy avocado‑yogurt dipping sauce. This appetizer blends warm spices with a smooth, refreshing dip, perfect for parties or snacks.
Ingredients
Scale
For the Wedges:
- 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
For the Sauce:
- 1 ripe avocado
- 1 clove fresh garlic, minced
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1/3 cup plain Greek yogurt
Instructions
- Preheat the oven: Set your oven to 425°F (220°C) to prepare for roasting the sweet potato wedges.
- Coat the wedges: In a large bowl, toss the sweet potato wedges with avocado oil until they are evenly coated, ensuring a crisp texture after roasting.
- Season the wedges: Sprinkle smoked paprika, chili powder, cumin, kosher salt, and freshly cracked black pepper over the wedges. Toss again thoroughly so the seasonings adhere well to each wedge.
- Arrange on baking sheet: Spread the seasoned sweet potato wedges in a single layer on a baking sheet to allow even roasting and browning.
- Roast the wedges: Place the baking sheet in the preheated oven and roast for 25–30 minutes, flipping the wedges halfway through the cooking time. Roast until the edges become crispy and the insides are tender.
- Prepare the avocado-yogurt sauce: While the wedges are roasting, mash the ripe avocado in a bowl until smooth. Add minced garlic, Dijon mustard, fresh lemon juice, and plain Greek yogurt. Stir the mixture until creamy and well combined.
- Adjust seasoning: Taste the avocado-yogurt sauce and adjust seasoning if desired, adding more lemon juice or salt as preferred.
- Serve: Once the sweet potato wedges are roasted, serve them warm alongside the creamy avocado-yogurt dip for an irresistible appetizer or snack.
Notes
- For extra crispiness, soak the sweet potato wedges in cold water for 30 minutes before drying and seasoning.
- You can substitute plain Greek yogurt with a dairy-free alternative to make the dip vegan.
- Adjust the level of chili powder depending on your spice tolerance.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven to retain crispness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Keywords: Sweet Potato Wedges, Roasted Sweet Potatoes, Avocado Yogurt Dip, Appetizer, Healthy Snack, Vegetarian
