Baked sweet potato wedges with herb dip

Baked sweet potato wedges with herb dip: crispy wedges from the oven with olive oil, paprika and a creamy yoghurt dip with chives and lemon.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 30 min
• Total time: 40 min
• Calories: 350 kcal per serving
• Protein: 9 g
• Fat: 8 g
• Carbs: 55 g

Ingredients

• 2 sweet potatoes
• 1 tbsp olive oil
• 1 tbsp cornflour
• 150 g natural yoghurt
• 1 squeeze of lemon juice
• 1 tsp paprika
• 1 tsp sea salt
• 2 tbsp chives
• ½ tsp garlic powder

Method

You’ll need: oven · baking tray · chopping board · knife · mixing bowl

1. Preheat the oven to 220 °C (200 °C fan) and line a baking tray with baking paper. Wash the sweet potatoes thoroughly and cut them into even wedges.
2. Toss the sweet potato wedges with the cornflour in a large bowl until they are lightly coated. Then add the olive oil and paprika and mix everything well.
3. Spread the wedges out on the tray with a little space between them. Bake at 220 °C for 25–30 min, turning once, until they are soft and lightly browned at the edges.
4. Meanwhile, stir the natural yoghurt with the chives, lemon juice, garlic powder and a little sea salt until smooth. Leave it to stand briefly so the flavours come together.
5. Season the sweet potato wedges with sea salt as soon as they come out of the oven. If you like, give the dip another stir before serving.
6. Serve the baked sweet potato wedges warm with the herb dip.

Good to know

Lightly crispy on the outside, soft and satisfying inside. A tray like this often disappears faster than you'd think. The dip keeps it fresh without much effort.

Swaps

Natural yoghurt → Greek yoghurt (more protein, creamier) | cornflour → potato starch (similar texture) | chives → parsley (more vitamin K) | olive oil → avocado oil (stable when heated, milder flavour)

Allergens

Contains milk from the yoghurt; usually well suited to children if the seasoning stays mild, and fine during pregnancy with pasteurised yoghurt.