Looking for a healthier alternative to your typical deep-fried snack? Try these delicious, crispy sweet potato wedges instead! The spicy seasonings used in this recipe give them a delicious flavor that will curb your cravings for fried potatoes or other salty snacks. And the herbed coconut yogurt dip is the perfect complement to the spicy seasonings used in this recipe. Let’s see how to make it.

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Why you’ll love this recipe

Nice and spicy: These wedges have a nice spicy kick but it is also easy to make them more or less spicy depending on your taste buds.
Easy to make: Sweet potatoes are just as easy to cook as other types of potatoes and pack a real nutritional punch.
Serve on their own or with a meal: Once you make these potatoes, you can serve them in lots of different ways from a light meal or part of a buffet right through to with a main course.

Ingredients

Sweet potatoes: use two large sweet potatoes for the recipe per 4 portions needed and slice them into wedges.
Coconut oil: Use coconut oil to bring together the spicy coating and cook the wedges.
Spices: The coating uses cumin, curry powder, smoked paprika, cayenne pepper and cinnamon.
Yogurt: We used coconut yogurt for the base of the dip to fit in with the flavours.
Herbs: The dip is made with fresh dill and parsley along with some lemon juice.

Grab the full ingredients details and instructions in the recipe card below!

Substitutions and Additions

Potatoes: You can easily use the recipe to make potato wedges with any of your favourite types of potatoes.
Yogurt: If you find it hard to get coconut yogurt or just don’t like the flavour, then use any type of plain or flavoured yogurt you like.
Herbs: Swap the herbs for your favourites or use ones that work well with the flavour of yogurt you choose.

Instructions

Step 1: Pre-heat the oven

Preheat oven to 400°F and line a large, rimmed baking sheet with parchment paper or a baking mat. Set aside.

Step 2: Add oil to the potatoes

In a large bowl, toss the sweet potatoes with the melted coconut oil and toss to coat.

Step 3: Mix the coating

In a small bowl, combine the cumin, curry powder, smoked paprika, cayenne pepper, and cinnamon. Sprinkle spice mixture over the sweet potato wedges and toss until all wedges are lightly coated.

Step 4: Add the potatoes to the tray

Arrange the sweet potato wedges on the prepared baking sheet in a single layer. For crispier wedges, do not overcrowd.

Step 5: Cook the potatoes

Place baking sheet in preheated oven and roast until the sweet potatoes are golden brown and crispy around the edges, around 30-35 minutes. Flip once halfway through the cooking process to brown both sides.

Step 6: Make the yogurt dip

While the sweet potatoes are roasting, mix the coconut yogurt with the lemon juice, dill, and parsley in a small bowl. Season with salt and black pepper, to taste, and place in the refrigerator to chill.

Step 7: Season and serve

Once browned, remove the sweet potato wedges from the oven and sprinkle generously with salt. Let cool slightly before serving with the herbed coconut yogurt dip.

Recipe tips

Leave the salt until cooked: For crispier sweet potato wedges, do not salt them until they are done roasting.
Use frozen sweet potatoes: If you had a batch of sweet potatoes in and froze them, you can still use these for the recipe, especially if they were cut into wedges first! You can simply defrost them and then continue with the recipe.

Recipe FAQs

What goes with spicy wedges?

As well as this yogurt dip, you can also serve the potato wedges with tomato ketchup, BBQ sauce, mayo or aioli. If you want to turn this into a main meal, serve with grilled chicken or fish.

Are sweet potatoes better for you than other potatoes?

As a self-proclaimed potato lover, I hate to say it but not all potatoes are created equal. While there are absolutely delicious variations like Yukon Gold and Purple Peruvian, when it comes to nutrition content sweet potatoes beat out their starchy cousins.

Sweet potatoes contain more fiber and Vitamin A, and have a lower glycemic index which means they won’t cause as much of a blood sugar spike.

But here’s the best part – they’re just as versatile as any other potato! Bake them, fry them, mash them or roast them – the possibilities are endless.

Storage & reheating

Fridge: You can store the wedges in an airtight container in the fridge for up to 3 days.

Freezer: You can also freeze the cooked potato wedges in airtight containers. Defrost thoroughly and use within 3 months.
Reheating: When ready to eat, reheat them in a preheated oven at 400°F until warmed through, around 10 minutes.

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Want more ideas? Check out these other related recipes!

Yield: 4 portions