Roasted Sweet Potato Wedges

I was craving something warm and filling one Tuesday afternoon, standing in my kitchen staring at two lonely sweet potatoes on the counter. I had been snacking on chips all week and wanted something that felt less like guilt and more like actual comfort. The oven was already on from baking something else, and I figured why not just toss them in and see what happens.

The first time I made these for friends, I panicked because I thought they looked too simple. But the moment they came out of the oven, golden and smelling like paprika and cumin, everyone grabbed a wedge before I even set the dip out. One friend told me she ate half the tray standing at the counter, and I didnt even feel bad about it.

Ingredients

• Sweet potatoes: Pick firm ones with smooth skin, they roast more evenly and the flesh gets creamy inside while the edges crisp up.
• Olive oil: Just enough to help the spices stick and encourage browning, but not so much that they get greasy.
• Smoked paprika: This is what gives them that subtle barbecue flavor without any actual grilling, and it smells incredible in the oven.
• Garlic powder: I use powder instead of fresh here because it coats the wedges better and doesnt burn as easily under high heat.
• Ground cumin: Adds a warm, earthy note that balances the sweetness of the potato without overpowering it.
• Sea salt and black pepper: Simple seasoning that lets everything else shine, plus a little crunch from flaky salt at the end is a nice touch.
• Greek yogurt: Full-fat works best for a richer dip, but low-fat still tastes great if thats what you have.
• Fresh lemon juice: Brightens up the yogurt and keeps the dip from feeling too heavy or one-note.
• Fresh parsley: I chop it finely so every bite gets a little green freshness, and it looks nicer than dried.
• Garlic clove: One small clove minced really fine is enough, too much and it takes over the whole dip.

Instructions

Preheat and prep your tray:

Turn the oven to 220°C and line your baking tray with parchment so nothing sticks. This also makes cleanup almost nonexistent, which I appreciate every single time.

Cut the sweet potatoes:

Scrub them well, then slice each one into eight even wedges. Try to keep the sizes similar so they cook at the same rate and you dont end up with some burnt and some raw.

Toss with oil and spices:

Put the wedges in a big bowl, drizzle the olive oil over them, then add all your spices. Use your hands to toss everything together until each wedge is coated, it feels messy but its the best way to get even coverage.

Arrange on the tray:

Spread them out in a single layer with a little space between each wedge. If theyre crowded, they steam instead of roast, and you lose that crispy edge.

Roast and turn:

Slide the tray into the oven and set a timer for fifteen minutes, then flip each wedge over with tongs or a spatula. Roast another ten to fifteen minutes until the edges are golden and a little caramelized.

Make the dip:

While the potatoes roast, stir together the yogurt, lemon juice, parsley, garlic, salt, and pepper in a small bowl. Pop it in the fridge so it stays cool and refreshing against the hot wedges.

Serve warm:

Pull the wedges out when theyre crispy and let them cool for just a minute, then serve them piled on a plate with the dip on the side.

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I remember bringing these to a potluck where everyone else had casseroles and pasta salads, and I worried they were too plain. But people kept coming back to the tray, dipping wedges and asking what seasoning I used, and by the end of the night there were only a few sad little burnt bits left. It felt good to realize that simple food, done right, can hold its own.

How to Pick the Best Sweet Potatoes

Look for ones that feel heavy for their size and have smooth, unblemished skin without soft spots or sprouts. I used to grab whatever was on top of the bin, but firmness really matters because older potatoes can turn stringy or dry when roasted. If the ends look shriveled or dark, skip them and find fresher ones.

What to Do with Leftovers

I store any extra wedges in the fridge and reheat them in the oven at 200°C for about ten minutes, they crisp back up surprisingly well. You can also chop them and toss them into a grain bowl with greens and a fried egg, or mash them up and fold them into a breakfast scramble. The dip keeps for two days covered in the fridge, though it tends to get eaten straight with crackers before that.

Ways to Change It Up

Sometimes I swap the cumin for coriander or add a pinch of cinnamon if I want them a little sweeter and warmer. You can also toss in some chopped rosemary or thyme before roasting, especially in the fall when those herbs smell like everything good. If you want heat, a sprinkle of cayenne or chili flakes mixed into the spices works perfectly without covering up the sweetness.

• Try using sour cream or labneh instead of Greek yogurt for a thicker, tangier dip.
• Add a handful of grated Parmesan to the wedges in the last five minutes of roasting for a cheesy crust.
• Serve them with a drizzle of tahini or a squeeze of lime for a different flavor direction.

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These wedges have become my default when I want something that feels like a treat but doesnt require much effort or cleanup. Theyre warm, a little sweet, perfectly seasoned, and that dip makes them feel special enough to serve to anyone.