Spicy Sweet-Potato Wedges with Herbed Yogourt Dip
Chatelaine
* 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.