Baked Sweet Potato Wedges
Looking for a delicious, healthy Thanksgiving side? These baked sweet potato wedges are perfectly crispy on the outside, tender on the inside, and pair perfectly with a cool, garlicky tzatziki dip.
Ingredients:
1 large sweet potato, peeled
½ teaspoon paprika
¼ teaspoon garlic powder
½ teaspoon chili powder
Sea salt and pepper to taste
1 ½ tablespoons avocado oil
Tzatziki Sauce:
½ cup plain yogurt
1 small garlic clove
2-inch piece of cucumber, seeds removed
1 tablespoon chopped parsley
½ tablespoon olive oil
½ tablespoon lemon juice or to taste
Sea salt and pepper to taste
Instructions:
Preheat the oven to 425°F. Line a baking sheet with parchment paper.
Peel and slice the sweet potato into thin wedges.
Place the wedges in a bowl. Add paprika, garlic powder, chili powder, salt, and pepper.
Drizzle oil over the wedges and mix well, ensuring each wedge is coated with seasoning and oil.
Spread the wedges on the prepared baking sheet. Bake for 15 minutes, flip the wedges, and bake for another 10 minutes, or until they are cooked through and golden.
Making the Tzatziki Sauce:
Remove the seeds from the cucumber and chop it into small pieces. Finely chop the garlic clove and parsley.
In a small bowl, add the yogurt. Mix in the chopped cucumber, garlic, parsley, and season with salt and pepper.
Squeeze lemon juice into the mixture and stir well.
Serve the roasted sweet potato wedges with the tzatziki sauce. Garnish with chopped parsley. Enjoy!
Recipe Courtesy of Munchkin Time Blog.