MY NEW FAVORITE SWEET POTATO RECIPE | better than fries!

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier with a higher smoke point.

paprika

🥗Healthier: smoked paprika

💰Cheaper: cayenne pepper

Cayenne pepper adds heat without the cost of specialty spices.

Preheat the oven to 400°F.

Prepare a rimmed baking sheet by drizzling a little avocado oil and spreading it evenly to prevent sticking.

Wash the sweet potatoes under cold water, using your thumb to loosen any dirt.

Peel the sweet potatoes.

Cut each potato in half, lay it flat side down, cut in half again, then cut each quarter into 3 to 4 wedges.

Transfer the wedges into a large bowl.

Drizzle 1 tablespoon of avocado oil over the sweet potato wedges and toss to coat evenly.

Add 2 teaspoons of curry powder, 1 teaspoon of ground cumin, 1/2 teaspoon of smoked paprika, and a sprinkle of sea salt to the bowl, then toss again to coat the wedges with the spices.

Lay the seasoned wedges out on the prepared baking sheet, ensuring they are not overcrowded.

Bake in the preheated oven for 15 minutes, then flip each wedge and bake for another 15 minutes until golden brown and tender.

While the wedges are baking, prepare the creamy garlic yogurt dipping sauce by mixing 1/2 cup of Greek yogurt, 1/4 teaspoon of white wine vinegar, 1 clove of crushed garlic, 1 tablespoon of fresh chopped parsley, and a sprinkle of sea salt in a bowl until well combined.

Once the sweet potato wedges are done, they should have a golden edge and be creamy inside. Serve them with the dipping sauce on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary