Roasted Sweet Potato Wedges with Lemon Dill Yogurt
Crispy roasted sweet potato wedges enhanced with a delicious lemon dill yogurt dip, perfect for a healthy Mediterranean-inspired meal.
15 min
Prep
35 min
Cook
4
Serves
220
Calories
Macros · per serving
6g protein
38g carbs
7g fat
Ingredients
For 4 servings
- 4 sweet potato
- 2 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 2 tablespoon fresh dill
- 1 lemon
- 1 cup greek yogurt
Instructions
- 1
Preheat the oven to 400°F (200°C).
- 2
Wash and scrub the sweet potatoes thoroughly. Cut each into wedges.
- 3
In a large bowl, toss the sweet potato wedges with olive oil, salt, black pepper, paprika, and garlic powder until evenly coated.
- 4
Spread the wedges out in a single layer on a baking sheet lined with parchment paper.
- 5
Roast in the preheated oven for 30-35 minutes, turning halfway, until the wedges are golden brown and crispy.
- 6
While the potatoes are roasting, prepare the yogurt dip by finely chopping the dill and zesting the lemon. In a small bowl, combine the Greek yogurt, dill, lemon zest, and juice from half the lemon. Mix well and set aside.
- 7
Remove the sweet potatoes from the oven and let them cool slightly.
- 8
Serve the roasted sweet potato wedges with the lemon dill yogurt on the side for dipping.
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