Smoked Paprika Sweet Potato Wedges with Garlic Yogurt

• 2 large sweet potatoes, cut into wedges
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup plain yogurt
• 2 cloves garlic, minced
• 1 tablespoon fresh lemon juice
• 1 teaspoon olive oil
• 1/4 teaspoon salt

Steps

1. 1 Preheat oven to 425°F (220°C).
2. 2 Toss sweet potato wedges with olive oil, smoked paprika, garlic powder, salt, and pepper.
3. 3 Spread wedges on a baking sheet lined with parchment paper.
4. 4 Bake for 25 minutes, flipping halfway through, until crispy and tender.
5. 5 While potatoes bake, mix yogurt, minced garlic, lemon juice, olive oil, and salt in a bowl.
6. 6 Serve sweet potato wedges warm with the garlic yogurt sauce on the side.

Equipment

• Baking sheet
• Parchment paper

Variations

• Add a sprinkle of cumin or chili powder for extra flavor.
• Use Greek yogurt for a thicker sauce.

Substitutions

• Substitute Greek yogurt for a higher protein option.
• Use coconut yogurt for a vegan alternative.

Pairings

• Grilled chicken
• Fresh cilantro garnish

Nutrition

Tips

• For extra crispiness, soak sweet potato wedges in cold water for 30 minutes before tossing with oil and spices.
• Adjust the amount of garlic in the yogurt sauce to your taste preference.

Storage

Store sweet potato wedges in an airtight container in the fridge for up to 3 days. Keep yogurt sauce separate and store covered. Reheat wedges in a preheated oven at 350°F for 10 minutes.

Freezing: Sweet potato wedges freeze well for up to 2 months. Thaw overnight in the fridge and reheat in a 350°F oven until crispy. The yogurt sauce does not freeze well.

Serving Suggestions

• Serve with a fresh green salad.
• Pair with grilled chicken for a heartier meal.

FAQ