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spicy sweet potato wedges

Spicy Sweet Potato Wedges with Herbed Coconut Yogurt Dip

Curb your cravings for deep fried potatoes or aother salty snacks with these delicious crispy sweet potato wedges The refreshing herbed coconut yogurt dip is the perfect complement to the spicy seasonings used in this recipe For even more flavor, mix up the herbed yogurt dip the night before to give the flavors more time to combine and develop
Prep Time 10 minutes
Cook Time 27 minutes
Servings 4

Ingredients
  

  • 2 large Sweet potatoes, sliced into wedges
  • 2 tbsp Coconut oil, melted
  • 1 tsp Ground cumin
  • 1 tsp Curry powder
  • 1 tsp Smoked paprika
  • 1/2 tsp Cayenne pepper
  • 1/2 tsp Ground cinnamon
  • 1 Cup Coconut yogurt
  • 2 tsp Fresh lemon juice
  • 3 tbsp Fresh dill, minced
  • 3 tbsp Fresh parsley, minced
  • Sea salt and black pepper to taste

Instructions
 

  • Preheat oven to 400 degrees 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 potato wedges 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 potatoes wedges and toss until all wedges are lightly coated.
  • Arrange the sweet potato wedges on a prepared baking sheet in a signle layer. For crispier wedges, do not over-crowd.
  • 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 cook slightly before with the herbed coconut yogurt dip! YUM! Enjoy!