Baked Sweet Potato Wedges with Avocado Dip
15min
30min
1
278
Chef's Note
For extra crispy wedges, soak the cut sweet potato in cold water for 30 minutes before baking to remove excess starch. Just be sure to pat them completely dry before adding oil and seasonings.
Tags
Ingredients
1 whole medium sweet potato
1 teaspoon olive oil
1/4 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon sea salt
1/8 teaspoon black pepper
1/2 medium ripe avocado
2 tablespoons Greek yogurt
1 teaspoon lime juice
1 tablespoon fresh cilantro
1 small garlic clove
1/8 teaspoon salt
Instructions
- 1
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- 2
Wash and scrub the sweet potato, then pat dry. Cut it in half lengthwise, then slice each half into 4-5 wedges of equal size.
- 3
Place the sweet potato wedges in a bowl and drizzle with 1 teaspoon of olive oil. Toss to coat evenly.
- 4
In a small bowl, mix 1/4 teaspoon paprika, 1/4 teaspoon garlic powder, 1/4 teaspoon sea salt, and 1/8 teaspoon black pepper. Sprinkle this seasoning mix over the wedges and toss again to coat evenly.
- 5
Arrange the wedges on the prepared baking sheet, ensuring they don't overlap. Bake for 15 minutes, then flip and bake for another 10-15 minutes until golden brown and crispy on the outside.
- 6
While the wedges are baking, prepare the avocado dip. Scoop out the flesh of 1/2 avocado into a small bowl.
- 7
Mince 1 small garlic clove and finely chop 1 tablespoon of fresh cilantro.
- 8
Add 2 tablespoons of Greek yogurt, 1 teaspoon of lime juice, the minced garlic, chopped cilantro, and 1/8 teaspoon salt to the avocado.
- 9
Mash and mix all ingredients together until smooth but still slightly chunky. Taste and adjust seasoning if needed.
- 10
Once the sweet potato wedges are done, let them cool for 2-3 minutes before serving with the avocado dip.
Nutrition Information (per serving)
278
17g
31g
9g
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