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Baked Sweet Potato Wedges with Avocado Dip

Baked Sweet Potato Wedges with Avocado Dip

Snack
Prep Time
15min
Cook Time
30min
Servings
8
Calories
278
Chef's Note

For extra crispy sweet potato wedges, soak them in cold water for 30 minutes before baking to remove excess starch. Just be sure to dry them thoroughly before adding the oil and spices. The avocado dip can be made a few hours ahead and kept in the refrigerator with plastic wrap pressed directly on the surface to prevent browning.

Tags
vegetarian
gluten-free
dairy-free
nut-free
weekend-cooking
sweet-potato
avocado
baked
healthy
snack
Ingredients

  • 4 large sweet potatoes

  • 3 tablespoons olive oil

  • 2 teaspoons paprika

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 4 large ripe avocados

  • 2 tablespoons lime juice

  • 1/4 cup fresh cilantro

  • 2 cloves garlic cloves

  • 1/4 cup red onion

  • 1/2 teaspoon salt (for dip)

  • 1/2 teaspoon cumin

Instructions
  • 1

    Preheat your oven to 425°F (220°C) and line two large baking sheets with parchment paper.

  • 2

    Wash 4 large sweet potatoes thoroughly and pat them dry with paper towels.

  • 3

    Cut each sweet potato in half lengthwise, then cut each half into 4-6 wedges, depending on the size of the potato.

  • 4

    In a large bowl, toss the sweet potato wedges with 3 tablespoons of olive oil until evenly coated.

  • 5

    In a small bowl, mix together 2 teaspoons of paprika, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.

  • 6

    Sprinkle the spice mixture over the oiled sweet potatoes and toss until all wedges are evenly coated.

  • 7

    Arrange the sweet potato wedges in a single layer on the prepared baking sheets, making sure they don't overlap.

  • 8

    Bake for 15 minutes, then flip the wedges and bake for another 15 minutes, or until they're golden brown and crispy on the outside and tender on the inside.

  • 9

    While the sweet potatoes are baking, prepare the avocado dip by cutting 4 large avocados in half, removing the pits, and scooping the flesh into a medium bowl.

  • 10

    Mince 2 garlic cloves and finely chop 1/4 cup of red onion and 1/4 cup of fresh cilantro.

  • 11

    Add the minced garlic, chopped red onion, chopped cilantro, 2 tablespoons of lime juice, 1/2 teaspoon of salt, and 1/2 teaspoon of cumin to the avocados.

  • 12

    Mash everything together with a fork until you reach your desired consistency (chunky or smooth).

  • 13

    Taste the avocado dip and adjust seasonings if needed.

  • 14

    Serve the hot sweet potato wedges with the avocado dip on the side.

Nutrition Information (per serving)
278
Calories
17g
Protein
31g
Carbs
9g
Fat
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