By Blooming Aprons
A simple and easy recipe for roasted sweet potato wedges.
My absolute favorite way to enjoy Sweet Potatoes is to cut them in wedges and roast until crispy. It is easy, simple and so satisfying! They make a great appetizer, snack or even a dinner side. The process is pretty easy: wash thoroughly the sweet potatoes, and cut them in about 6 to 8 wedges depending how thick they are. I usually aim for a 1 inch thick wedge. When arranging the wedges on the baking pan, I love to lay them down on one side to get it extra crispy. The lemongrass dip goes beautifully with the roasted sweet potatoes here. Enjoy!
Preheat oven to 400F.
Cut each potato in 6- 8 wedges and arrange them on the baking sheet. Brush each wedge with oil oil and sprinkle with salt.
Transfer to the oven and bake for 30-35min, until potatoes are cooked through and golden brown. Remove from the oven and let cool slightly.
While the potatoes are roasting, prepare the dip. Put all the ingredients into a small mixing bowl and mix together until very well combined. Taste and adjust the seasoning as desired. Refrigerate for about 30 min-1 hour, allowing the flavors to blend.
Arrange the sweet potatoes on a serving platter and serve with the yogurt dip alongside.
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