Why You’ll Love Baked Sweet Potato Wedges with Garlic Yogurt Dip Recipe
These sweet potato wedges deliver a delightful contrast: golden, crisp edges and a tender interior. The warming spices (curry, cumin, smoked paprika) add cozy flavor without overpowering the natural sweetness. The garlic‑yogurt dip brings a cool, tangy counterpoint that turns simple wedges into a snack or side worth savoring. Plus, they’re easy to pull together with minimal prep and kitchen tools — ideal for everyday meals or casual get‑togethers.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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sweet potatoes
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avocado oil
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curry powder
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ground cumin
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smoked paprika
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sea salt
For the creamy garlic yogurt dipping sauce:
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fresh garlic (crushed or minced)
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garlic powder (optional)
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Greek yogurt
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white wine vinegar
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fresh parsley
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sea salt
Directions
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Preheat your oven to 400°F (about 200°C) and lightly grease a rimmed baking sheet (or spray with cooking spray).
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Scrub, dry, and peel the sweet potatoes (or leave the peels on if you prefer).
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Cut each sweet potato in half lengthwise, then cut each half lengthwise again. Lay each quarter flat-side down and slice into wedges about 3/4–1 inch wide. Try to keep wedge sizes consistent for even cooking.
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Transfer the wedges to a large bowl. Drizzle with avocado oil, then add curry powder, cumin, smoked paprika, and salt. Use your hands or tongs to toss until all wedges are evenly coated.
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Spread the wedges in a single layer on the prepared baking sheet — make sure they’re not touching, so they roast instead of steam. If needed, use two baking sheets.
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Bake for 15 minutes, then use a spatula or tongs to flip each wedge. Return to the oven and bake another 10–15 minutes, until the wedges are golden-brown and tender when pierced with a fork.
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While the wedges bake, prepare the dipping sauce: in a small bowl, combine minced garlic, (optional) garlic powder, Greek yogurt, white wine vinegar, chopped parsley, and a pinch of sea salt. Stir well.
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Once the wedges are done, transfer them to a plate and serve warm with the garlic yogurt dip alongside.
Servings and timing
This recipe makes about 2 medium sweet potatoes, roughly enough for 2–4 servings as a side.
Prep time: ~10 minutes
Cook time: ~25–30 minutes
Total time: ~35–40 minutes
Variations
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Peels on: Skip peeling for extra fiber and earthy flavor; just scrub the sweet potatoes thoroughly.
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Spice swap: If you don’t have curry powder or prefer a different flavor profile, try a blend of smoked paprika, garlic powder, onion powder, chili powder, or even dried herbs like rosemary or thyme.
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Air fryer: You can bake the wedges in an air fryer instead of an oven — just toss with oil and spices, arrange in a single layer, and air-fry at ~380°F (195°C) for around 12 minutes, flipping halfway through.
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No‑dip version: Omit the yogurt sauce and serve wedges simply with a sprinkle of salt and a dash of lemon juice or your favorite dipping sauce (ketchup, hummus, tahini).
Storage/Reheating
Let leftover wedges cool completely, then store in an airtight container in the refrigerator for up to 3–4 days. To reheat, spread them on a baking sheet and warm in an oven at ~350°F (175°C) until hot and slightly crisp again. Reheating in an air fryer also works well to restore their crispiness.
FAQs
What kind of sweet potatoes should I use?
You want firm sweet potatoes with smooth skin and a bright orange flesh. Avoid excessively curved or knobbly potatoes — even‑shaped ones are easier to cut into uniform wedges, which helps them bake evenly.
Do I have to peel the sweet potatoes?
No — peeling is optional. Leaving the skins on adds extra fiber and rustic texture. If you don’t mind the skin and you’ve washed the potatoes thoroughly, go ahead and skip peeling.
Can I skip the avocado oil?
You can substitute another neutral oil (like olive oil), but avocado oil works well because of its high smoke point — which helps create crisp, golden wedges.
My wedges come out soft instead of crispy. What might be wrong?
If the wedges are crowded tightly together on the pan, they steam instead of roast — spacing is crucial. Also make sure they’re well coated with oil and roasted at a sufficiently high temperature.
Can I make a larger batch at once?
Yes — but if you double the potatoes, spread them across two baking sheets so they roast evenly. Crowding more wedges on a single sheet will lead to soggy wedges.
Can I add other spices or herbs?
Absolutely. Feel free to experiment: smoked paprika, garlic powder, chili powder, dried rosemary, thyme, or even a pinch of cinnamon for a sweet‑savory twist all work nicely.
Is the garlic yogurt sauce necessary?
No — it’s optional, but it does add a nice cool, tangy contrast to the warm wedges. If you prefer, you can skip it or use a different sauce (ketchup, tahini dressing, hummus, etc.).
Can I prepare the wedges ahead of time?
Yes — you can cut and season the wedges a few hours (or even a day) before baking and store them in the fridge. Just roast them when you’re ready to serve.
Can I freeze leftovers?
It’s best to store leftovers in the fridge and reheat before serving. Frozen baked wedges tend to lose crispiness, though you might try reheating thawed wedges in the oven or air fryer.
What meals pair well with these wedges?
They go well as a side dish for roasted chicken, grilled fish, burgers, or a veggie burger. You can also serve them as a snack or appetizer with dipping sauce on the side.
Conclusion
These baked sweet potato wedges offer a cozy, comforting alternative to standard fries — easy to make, nutritious, and adaptable. With a few simple ingredients and minimal effort, you get golden, crispy wedges with a fluffy interior, paired perfectly with a creamy garlic‑yogurt dip. Give them a try — they might just become a favorite side or snack in your kitchen.
