Crispy Sweet Potato Wedges with Avocado Dip

Name: Crispy Sweet Potato Wedges with Avocado Dip
Cook time: 25 min
Yield: 4 servings
Ingredients: 900 g sweet potatoes scrubbed and cut into 2 cm wedges; 20 ml olive oil divided; 5 g fine salt divided; 1 g black pepper divided; 3 g smoked paprika divided; 1 g garlic powder divided; 10 ml olive oil divided; 3 g fine salt divided; 1 g black pepper divided; 1 g garlic powder divided; 1 piece ripe avocado pitted and peeled; 120 g plain Greek yogurt cold; 15 ml lime juice freshly squeezed; 15 ml water for thinning the dip if needed; 5 g coriander leaves chopped, for garnish

Sweet potato wedges are tossed with oil and spices, roasted until browned at the edges and tender inside, then served with a simple avocado dip made with lime and yogurt. The wedges stay crisp on the outside if spaced well on the pan, while the dip adds a cool, creamy contrast.

By Julienne

Crispy Sweet Potato Wedges with Avocado Dip

Cook time: 25 minutes

Servings: 4

Ingredients

900 g sweet potatoes scrubbed and cut into 2 cm wedges
20 ml olive oil divided
5 g fine salt divided
1 g black pepper divided
3 g smoked paprika divided
1 g garlic powder divided
10 ml olive oil divided
3 g fine salt divided
1 g black pepper divided
1 g garlic powder divided
1 piece ripe avocado pitted and peeled
120 g plain Greek yogurt cold
15 ml lime juice freshly squeezed
15 ml water for thinning the dip if needed
5 g coriander leaves chopped, for garnish

Instructions

Heat the oven to 220 C. Line a large rimmed baking sheet with parchment paper. Oven is fully preheated and the sheet is lined.
In a large bowl, toss the sweet potato wedges with 20 ml olive oil, 5 g salt, 1 g black pepper, 3 g smoked paprika, and 1 g garlic powder until evenly coated. Wedges are glossy and evenly seasoned.
Spread the wedges cut-side down in a single layer on the sheet, leaving space between pieces. Roast for 15 minutes. The bottoms are starting to brown and the edges look dry.
Flip the wedges, drizzle with the remaining 10 ml olive oil, and sprinkle with the remaining 3 g salt, 1 g black pepper, and 1 g garlic powder. Roast for 10 more minutes, until browned at the edges and tender when pierced with a knife. Wedges are browned outside and a knife slides through the thickest piece with little resistance.
While the wedges roast, mash the avocado in a small bowl with the Greek yogurt and lime juice until smooth. If needed, thin with up to 15 ml water for a spoonable dip. Dip is creamy and holds soft peaks on a spoon.
Transfer the wedges to a serving platter, top with coriander if using, and serve with the avocado dip on the side. Wedges are crisp at the edges and the dip is cool and smooth.