Roasted Sweet Potato Wedges with Chipotle Yogurt

When you change a recipe or cooking method to make things healthier and better for you, it’s just a matter of rethinking the recipe. Take, for example, switching from deep-frying to oven roasting, as in this terrific recipe for sweet potato wedges. 


I must give credit to Elaine from the lovely blog Flavour and Savour, for the tip on using a rack for baking – as I used to always roast them simply on parchment paper which would leave them soft, or even a tad greasy – when the oil had nowhere to go.


Using a rack solves that problem, while giving the promise of crispness. You can also flavour these with whatever spices ‘n herbs you like, but do use some smoked paprika. It brings a lot of flavour and colour to the dish.


Wash the potatoes well, but do not peel them. While I never have tried them peeled, I imagine they would simply fall apart during cooking. If you really don’t want the skin, you could always cut it away after cooking. It’s what I always do with chicken!


You can also be flexible with the dip using sour cream in place of yogurt. If you can’t have or don’t want dairy and really want to bring on the heat, just douse with your favourite hot sauce or spicy ketchup, if that’s your thing~


Roasted Sweet Potato Wedges with Chipotle Yogurt Dip
Serves 2
Using a rack and minimal oil makes the healthiest 'fries' you'll ever have. Oven roasting and spices make them the tastiest~
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Prep Time
10 min
Total Time
55 min
Prep Time
10 min
Total Time
55 min
  1. 2 medium sized sweet potato, well washed and unpeeled
  2. 2 TBSP extra virgin olive oil
  3. 1 tsp cumin
  4. 1 tsp smoked paprika
  5. 1/2 tsp kosher salt
  6. 1/4 tsp freshly ground black pepper
For the dip
  1. 1/2 cup thick yogurt (Greek, etc)
  2. 1 tsp (use more if you like it hot!) chipotle hot sauce
  1. Preheat your oven to 400°
  2. Line a rimmed baking sheet with parchment or foil, and place a cooling rack on top.
  3. Combine oil and spices in large bowl.
  4. Cut into potato into half lengthwise, then cut each half into 4 - 6 wedges, depending on the size of the potatoes.
  5. Add wedges to bowl, tossing evenly to coat.
  6. Put the wedges on the baking sheet and place in the oven.
  7. Cook for approx. 20 minutes, then remove the pan and flip the wedges.
  8. Return to the oven, and cook another 20 - 25 minutes, until crispy and brown.
For the dip
  1. Stir the chipotle into the yogurt and place in small ramekins or pretty bowls for dipping
  1. *Alter the spices to your liking and using what you have.
farm girl city chef