Ingredients
Units
Scale
- 4 sweet potatoes, scrubbed and cut into wedges
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon garlic powder
- 1 tablespoon smoked paprika
- Salt and pepper, to taste
Cilantro Yogurt Dip:
- 1 cup plain full-fat yogurt
- 1 cup fresh cilantro (coriander) leaves and tender stems
- 1 garlic clove, roughly chopped
- 1 tablespoon fresh lemon or lime juice
- 1/2 teaspoon ground cumin
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat the oven to 200°C (400°F).
- Toss the sweet potato wedges with the olive oil, garlic powder, smoked paprika, salt, and pepper until evenly coated. Spread in a single layer on a lightly oiled roasting tray. Do not crowd the pan.
- Roast for about 40 minutes, turning once halfway through, until cooked through and lightly caramelized at the edges.
- While the wedges are roasting, make the dip: place the cilantro, garlic, lemon juice, and cumin in a food processor and pulse to a rough puree.
- Stir the herb puree into the yogurt and season well with salt and pepper.
- Serve the wedges drizzled with half of the dip, with the rest on the side for dipping.
Notes
If cilantro is not to your taste, parsley, rosemary, or thyme all work well in its place. Spreading the wedges in a single layer is key to getting them to roast rather than steam.
- Category: Appetizer