Spicy Sweet Potato Wedges with Dip

Curb your cravings for deep-fried potatoes or other 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.

Ingredients for this Recipe :

• 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

Tip: For crispier sweet potato wedges, do not salt them until they are done roasting.

How to Make Spicy Sweet Potato Wedges :

Step One:

Preheat oven to 400°F and line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside.

Step Two:

In a large bowl, toss the sweet potatoes with the melted coconut oil and toss to coat.

Step Three:

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.

Step Four:

Arrange the potato wedges on the prepared baking sheet in a single layer. For crispier wedges, do not overcrowd.

Step Five:

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.

Step Six:

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.

Step Seven:

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!

Other Vegan Recipes –

Vegan breakfast with oats – Slow Cooker Apple Cinnamon Oats

Mushroom soup recipe – Creamy Wild Rice and Mushroom Soup

Keto kale chips recipe – How to Make Crispy Kale Chips

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Spicy Sweet Potato Wedges with Dip

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Side Dish – American

Serves: 4

Prep Time: 10 minutes – Cooking Time: 30 minutes – Total Time: 40 minutes

Spicy sweet potato wedges recipe, perfect vegan side dish with herbed coconut yogurt dip.

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

1

Preheat oven to 400°F and line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside.

2

In a large bowl, toss the sweet potatoes with the melted coconut oil and toss to coat.

3

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.

4

Arrange the sweet potato wedges on the prepared baking sheet in a single layer. For crispier wedges, do not overcrowd.

5

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.

6

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.

7

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!