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. Cut each potato in half lengthwise, then cut each half into 4-5 wedges of equal size.

In a large bowl, toss the sweet potato wedges with 2 tablespoons 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 another 10-15 minutes until golden brown and crispy on the outside but tender inside.

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

Add 2 tablespoons fresh lime juice to the avocados and mash until somewhat smooth but still maintaining some texture.

Stir in 2 tablespoons chopped cilantro, 1 minced garlic clove, 1/2 finely diced jalapeño, 1/4 cup Greek yogurt, and salt to taste.

Mix the avocado dip thoroughly and transfer to a serving bowl. Garnish with sliced green onions.

Once the sweet potato wedges are done, let them cool for 5 minutes before serving with the avocado dip.