Smoky Roasted Sweet Potato Wedges

45 min · Easy · Serves 4

180 kcal per serving · 3g protein

Caramelised sweet potato wedges roasted with smoked paprika until crispy on the edges and creamy inside.

Ingredients

• Sweet potatoes × 3
• 2 tbsp Olive oil
• 1 tsp Smoked paprika
• 0.5 tsp Garlic powder
• 0.2 tsp Ground cumin
• 1 tbsp Fresh parsley
• 4 g Black pepper
• 200 g Yogurt
• 8 g Salt
• 8 g Onion Powder

Method

1. Preheat oven

   

   Preheat oven to 230°C.

2. Scrub sweet potatoes

   

   Scrub sweet potatoes (leave skin on).

3. Cut in half lengthwise

   

   Cut in half lengthwise, then into 3-4 wedges each.

4. Season

   

   Mix smoked paprika, garlic powder, onion powder, cumin, salt, and pepper. Toss the wedges with olive oil and the spice mix until evenly coated.

5. Roast

   

   Arrange the wedges skin-side down in a single layer on a lined baking sheet, with space between each one. Roast 20 minutes, flip, then 10-12 more minutes until caramelised — deep golden-brown with darkened, sticky edges.

6. Serve

   

   Sprinkle with fresh chopped parsley and serve hot. Stir the yogurt with a pinch of salt and serve alongside for dipping.