Spicy Sweet-Potato Wedges with Herbed Yogourt Dip

1

PREP TIME

10 min

Makes

4 servings

* PLUS Roasting Time: 25 minutes

Ingredients

  • 3 sweet potatoes
  • 1 tbsp olive oil
  • 1 tbsp brown sugar
  • 1 tsp ground cumin
  • 1/2 tsp garlic salt
  • 1/4 tsp cayenne pepper
  • 1/2 cup Balkan-style plain yogurt
  • 1 tsp dried rosemary or dill
  • 1 tsp lemon, orange or lime zest

Instructions

  • Preheat oven to 450F (260C). Lightly oil a large rimmed baking sheet and place in oven to heat. Peel potatoes. Slice in half lengthwise, then in half crosswise. Place each piece cut-side down, then slice into half-moon-shaped wedges 1/2 in. (1 cm) thick. In a large bowl, toss potatoes with oil. Sprinkle with sugar and spices and stir to coat. Tumble onto hot baking sheet.
  • Roast in oven, turning every 10 min, until tender and lightly browned, about 25 min. Meanwhile, in a small bowl, stir yogourt with rosemary and lemon peel. Serve alongside warm roasted potatoes for dunking or drizzle over potatoes.

Nutrition (per serving)

  • Calories
  • 183,
  • Protein
  • 4 g,
  • Carbohydrates
  • 30 g,
  • Fat
  • 5 g,
  • Fibre
  • 4 g,
  • Sodium
  • 208 mg.