Are you ready to transform ordinary sweet potatoes into a mouthwatering culinary experience that will have everyone begging for seconds? These golden, crispy sweet potato wedges paired with a tantalizing lemongrass yogurt dip are about to become your new favorite go-to side dish. Imagine biting into a perfectly roasted wedge with a crisp exterior and a creamy, zesty dip that brings a burst of exotic flavor - this recipe is your ticket to becoming a kitchen superstar!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 large sweet potatoes
- 2 tablespoons olive oil
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup plain yogurt
- 1 stalk lemongrass, minced
- 1 tablespoon honey
- Juice of 1 lime
Instructions
- Preheat the oven to 425°F (218°C). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Wash sweet potatoes thoroughly and pat dry with paper towels. Cut each sweet potato lengthwise into wedges approximately 1-inch thick, ensuring uniform size for even cooking.
- Place sweet potato wedges in a large mixing bowl. Drizzle olive oil over the wedges, then sprinkle paprika, salt, and black pepper. Toss the wedges carefully to ensure they are evenly coated with oil and seasonings.
- Arrange the seasoned sweet potato wedges on the prepared baking sheet in a single layer, ensuring they are not overcrowded. Leave space between each wedge to allow proper air circulation and crispy edges.
- Roast in the preheated oven for 20-25 minutes, turning the wedges halfway through cooking time to ensure even browning and crispy exterior.
- While wedges are roasting, prepare the lemongrass yogurt dip. Finely mince the lemongrass stalk, removing the tough outer layers and using only the tender inner part.
- In a small mixing bowl, combine plain yogurt, minced lemongrass, honey, and fresh lime juice. Whisk until ingredients are well incorporated and smooth.
- Once sweet potato wedges are golden brown and crisp on the outside, remove from oven and let cool for 2-3 minutes.
- Transfer roasted wedges to a serving platter and serve immediately alongside the lemongrass yogurt dip.
- Garnish with additional fresh herbs like cilantro or chives if desired, and enjoy while warm.
Tips
- Choose firm, uniform sweet potatoes to ensure even cooking and consistent wedge sizes.
- Pat the sweet potatoes completely dry before seasoning to achieve maximum crispiness.
- Don't overcrowd the baking sheet - give each wedge breathing room for that perfect crisp.
- Use a sharp chef's knife for clean, even cuts when slicing your wedges.
- For extra flavor, experiment with different spices like smoked paprika or cayenne pepper.
- The lemongrass yogurt dip can be prepared ahead of time and refrigerated to let the flavors meld.
- For a dairy-free version, substitute yogurt with coconut yogurt or cashew cream.
- Serve immediately after roasting to maintain the wedges' crispy texture.
- If you want extra caramelization, brush the wedges with a little honey before the final roasting stage.
- Fresh herbs like cilantro or chives can add a beautiful finishing touch and extra layer of flavor.
Nutrition Facts
Calories: 213kcal
Carbohydrates: g
Protein: g
Fat: 9g
Saturated Fat: g
Cholesterol: mg
