Spicy Sweet-Potato Wedges with Herbed Yogourt Dip
* PLUS Roasting Time: 25 minutes
dried rosemary or
lemon, orange or
- 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)
- 4 g,
- 30 g,
- 5 g,
- 4 g,
- 208 mg.