Sweet potatoes make a fairly frequent appearance at our dinner table. Baked (then slathered in butter and sprinkled with cinnamon/sugar) is one of our favorite ways. Also chopped and roasted with a mix of other vegetables. As a side note: the one way it does NOT appear on my table is mashed and mixed with tons of sugar and then topped with those little marshmallows. Ick! I know it is a Thanksgiving favorite for many people, just not me.
This recipe we also really enjoy. I like it even more than the baked sweet potatoes. It is a savory presentation, but it comes with dip, and who doesn’t love dip! They end up crispy on the outside, but soft and sweet on the inside.
Another thing I love: minimal clean-up. I mix the sliced potato wedges in a Ziploc bag with olive oil and spices and have Little J toss them around a little (she LOVES mixing/squishing things in Ziploc bags). Then pour onto a foil-lined baking sheet, arrange in a single layer, bake and serve. Just one not very messy baking sheet to wipe down.
Sprinkle with a little coarse sea salt or kosher salt and serve with or without dip. We like to eat them with a cilantro yogurt dip. It makes a nice contrast with the natural sweetness of the potatoes.
RECIPE:
Roasted Sweet Potato Wedges with Cilantro Yogurt Dip
4-6 Sweet potatoes, peeled and cut into about 8 wedges each
Olive oil: 1-2 Tbs per potato
1 Tbs dried oregano
1 tsp coarse kosher or sea salt
¼ tsp each of the following:
garlic powder
black pepper
coriander
ancho chili powder (or cayenne, but use less; ancho peppers are much milder than cayenne)
Mix potatoes, oil and seasonings in a Ziploc bag. Mix well. Spread onto a foil-lined baking sheet. Arrange potato wedges in a single layer. Bake at 375°F for 30-40 minutes, turning once. Sprinkle with additional coarse salt while hot. Serve with Cilantro Yogurt Dip, if desired.
Cilantro Yogurt Dip
1 cup plain yogurt
3 Tbs fresh cilantro, chopped
1 Tbs fresh mint, chopped (optional, but really good!)
1 Tbs fresh lime juice
½ tsp cumin
¼ tsp salt
Mix all ingredients together. Chill 1-2 hours in refrigerator to blend flavors. Taste; adjust salt to taste. Serve.
For a thicker dip: start with about 1 ½ cups yogurt and strain in a cheesecloth-lined colander to remove excess whey from yogurt. Or use 1 cup Greek yogurt.
NoEmptyChairs.me
No Empty Chairs 
These look so good – I’ve done the sweet potato wedges with parmesan cheese, but not with the yogurt dip – can’t wait to try them that way. Thanks for sharing.
Susan
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These are soooo good! I could eat these everyday! Thanks for sharing this recipe. It’s nice to have a change from the sweetened version.
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Appreciate thiss blog post
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