Spicy Sweet-Potato Wedges with Herbed Yogourt Dip

Spicy Sweet-Potato Wedges with Herbed Yogourt Dip
Apr 1, 2008 Chatelaine 0 Preparation time: 10 minutes Roasting Time: 25 minutes Makes: 4 servings
  • 3 sweet potatoes
  • 1 tbsp (15 mL) olive oil
  • 1 tbsp (15 mL) brown sugar
  • 1 tsp (5 mL) ground cumin
  • ½ tsp (2 mL) garlic salt
  • ¼ tsp (1 mL) cayenne pepper (optional)
  • ½ cup (125 mL) Balkan-style plain yogourt (5.9% M.F.)
  • 1 tsp (5 mL) dried rosemary, crumbled, or dillweed
  • 1 tsp (5 mL) finely grated lemon, orange or lime peel
  1. 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 ½ 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.
  2. 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.


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