Baked Sweet Potato Wedges with Avocado Dip

Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.

Wash and scrub 2 medium sweet potatoes, then pat dry with paper towels.

Cut the sweet potatoes lengthwise into quarters, then slice each quarter into 2-3 wedges, aiming for even thickness.

In a large bowl, toss the sweet potato wedges with 2 tablespoons of olive oil until evenly coated.

In a small bowl, mix together 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon ground cumin, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper.

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

Arrange the wedges in a single layer on the prepared baking sheet, ensuring they don't overlap.

Bake for 15 minutes, then flip the wedges and bake for an additional 10-15 minutes until golden brown and crisp on the outside, tender on the inside.

While the wedges are baking, prepare the avocado dip by cutting 2 medium avocados in half, removing the pits, and scooping the flesh into a medium bowl.

Finely dice 2 tablespoons of red onion and 1/2 small jalapeño (seeds removed for less heat).

Juice 1 lime and finely chop 1/4 cup fresh cilantro.

Add the diced red onion, jalapeño, lime juice, chopped cilantro, 1/4 cup Greek yogurt, and 1/4 teaspoon ground coriander to the avocados.

Mash and mix all ingredients together with a fork until well combined but still slightly chunky. Season with additional salt and pepper to taste.

Once the sweet potato wedges are done, let them cool for 3-5 minutes before serving.

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