Baked Sweet Potato Wedges with Avocado Dip

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

Wash and scrub 2 medium sweet potatoes, then pat them dry. Cut each potato in half lengthwise, then cut each half into 4-6 wedges, depending on size.

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

In a small bowl, mix 1 teaspoon smoked paprika, 1 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 all wedges are 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 each wedge and bake for another 10-15 minutes until edges are crispy and centers are tender.

While the wedges are baking, prepare the avocado dip by halving and pitting 2 ripe avocados. Scoop the flesh into a medium bowl.

Add 1/4 cup Greek yogurt, the juice of 1 lime, 2 tablespoons chopped fresh cilantro, 1/2 finely diced jalapeño (seeds removed for less heat), 1 minced garlic clove, and 1/4 teaspoon sea salt to the avocados.

Mash and mix all dip ingredients together until well combined but still slightly chunky. Taste and adjust seasoning if needed.

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.