Crispy, golden, and packed with flavor, these Curry Sweet Potato Wedges are an easy and delicious side dish that pairs perfectly with a cool and creamy Raita-Style Yogurt Dipping Sauce. Roasted to perfection with a simple blend of olive oil, curry powder, salt, and pepper, these Indian-spiced sweet potatoes develop a lightly crisp exterior while staying soft and fluffy inside.

The yogurt dipping sauce—made with Greek yogurt, grated cucumber, cumin, salt, and pepper—adds the perfect cooling balance, making these baked sweet potato wedges an irresistible snack, appetizer, or side. Whether you're looking for a healthy sweet potato recipe or just a really great dipping sauce for sweet potato fries, this easy dish is a simple yet flavorful way to elevate your side dish game.

Why You'll Love this Recipe:

Simple Ingredients, Big Flavor – With just a handful of pantry staples, these curry-spiced sweet potatoes deliver bold, savory warmth, perfectly balanced by the cooling yogurt dipping sauce.
Crispy Yet Tender – Roasting at high heat gives these baked sweet potato wedges a lightly crisp exterior while keeping the inside soft and fluffy.
Versatile & Customizable – Enjoy them as a snack, side dish, or even a light meal! You can also tweak the spices or add extra herbs to make them your own.
Naturally Gluten-Free & Nutritious – Made with whole, wholesome ingredients, this recipe is packed with fiber, vitamins, and protein-rich Greek yogurt.

Ingredient Notes:

Sweet Potatoes – Naturally sweet and packed with fiber, they roast beautifully to develop crispy edges and a soft interior.
Olive Oil – Helps the sweet potato wedges crisp up while carrying the warm, earthy flavors of the curry powder.
Curry Powder – A fragrant blend of spices that adds warmth, depth, and a hint of spice to the wedges.
Greek Yogurt – Thick, creamy, and protein-rich, it forms the base of this cooling, tangy dip.
Grated Cucumber – Adds refreshing crunch and lightness while keeping the sauce hydrating.
Cumin – Brings a subtle, earthy warmth that complements both the yogurt and the curry-spiced wedges.
Salt & Pepper – Essential for rounding out the flavors in the sweet potato wedges & dip.

Dietary Restriction & Allergy Friendly Substitutions:

To make dairy-free: Swap the Greek yogurt for a thick dairy-free yogurt, such as coconut or almond-based, for a creamy, plant-based alternative.
To make vegan: Use a dairy-free yogurt alternative and ensure your curry powder contains no animal-derived ingredients.
To make nightshade-free: Replace curry powder with a blend of turmeric, cumin, and a pinch of cinnamon to mimic the warm spice without nightshades.
To make lower-fat: Use a low-fat or nonfat Greek yogurt for the dipping sauce.

Additional Substitutions & Variations:

If you don’t have curry powder: Use a mix of turmeric, cumin, coriander, and paprika to create a similar warm, earthy flavor.
If you don’t have Greek yogurt: Regular plain yogurt works, though it will be thinner.
Spicy Kick: Add a pinch of cayenne or red pepper flakes to the curry powder for extra heat.
Extra Crispy Wedges: Soak the sweet potato wedges in cold water for 30 minutes before roasting to remove excess starch, helping them crisp up more.
Herby Yogurt Sauce: Stir in fresh chopped mint or cilantro to brighten up the raita-style sauce.
Sweet & Savory Twist: Drizzle the roasted wedges with a touch of honey or maple syrup before serving for a sweet-savory balance.

Expert Tips & Recipe Notes:

Cut Evenly for Even Cooking – Try to slice your sweet potatoes into uniform wedges to ensure they cook at the same rate and crisp up evenly.
Don’t Overcrowd the Pan – Arrange the wedges in a single layer with space between them. Overcrowding causes them to steam instead of roast, resulting in softer (not crispy) wedges.
Chill the Yogurt Dipping Sauce Before Serving – Let the sauce rest in the fridge for at least 10-15 minutes to allow the flavors to meld.
Storage & Reheating – Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer at 375°F (190°C) for a few minutes to restore crispiness.
Make it a Meal – Serve these wedges alongside grilled chicken, a grain bowl, or stuffed into a pita with extra raita sauce and fresh greens for a heartier dish.
Meal Prep Friendly – You can cut the sweet potatoes ahead of time and store them in water in the fridge for up to 24 hours before roasting.

More Side Dish Recipes You Will Love:

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Recipe

curry sweet potato wedges with raita dipping sauce

Curry Sweet Potato Wedges with Yogurt Dipping Sauce

Crispy, golden, and packed with flavor, these Curry Sweet Potato Wedges are an easy and delicious side dish that pairs perfectly with a cool and creamy Raita-Style Yogurt Dipping Sauce. Roasted to perfection with a simple blend of olive oil, curry powder, salt, and pepper, these Indian-spiced sweet potatoes develop a lightly crisp exterior while staying soft and fluffy inside.

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Total Time 35

Course Sauce, Side Dish

Servings

Calories 227 kcal

Ingredients

1 lb sweet potatoes washed, unpeeled, and cut into wedges
1 tablespoon extra virgin olive oil
1 ½ teaspoon curry powder
salt & pepper to taste
chopped parsley for garnish

For Raita-Style Yogurt Dipping Sauce:

½ cup Greek yogurt
¼ cup grated cucumber
½ teaspoon minced garlic
⅛-1/4 teaspoon ground cumin
salt & pepper to taste

Instructions

Prepare the Sweet Potatoes

Preheat your oven to 450°F (232°C).
Wash and thoroughly dry the sweet potatoes.
Cut them into uniform-sized wedges to ensure even cooking.

Season & Arrange for Baking

In a large bowl, toss the wedges with olive oil, ensuring they are evenly coated.
Sprinkle with curry powder, salt, and pepper, then toss again until fully coated.
Line a baking sheet with parchment paper and arrange the wedges skin-side down, making sure they are evenly spaced and not overlapping.

Bake the Wedges

Bake for about 30 minutes, shaking halfway through, until the wedges are golden brown, crispy on the edges, and tender on the inside.

Make the Raita Dipping Sauce

While the sweet potatoes are baking, grate the cucumber using a fine grater.
Use a paper towel or cheesecloth to squeeze out excess moisture to prevent a watery sauce.
In a small bowl, mix together the Greek yogurt, grated cucumber, minced garlic, cumin, salt, and pepper until well combined.
Cover and refrigerate until ready to serve.

Serve & Enjoy

Once the sweet potatoes are roasted, remove them from the oven and let them cool for 1-2 minutes.
Serve warm with the chilled raita dipping sauce.
(Optional) Garnish with chopped parsley for a fresh finishing touch.

Notes

To make dairy-free: Swap the Greek yogurt for a thick dairy-free yogurt, such as coconut or almond-based, for a creamy, plant-based alternative.
To make vegan: Use a dairy-free yogurt alternative and ensure your curry powder contains no animal-derived ingredients.
If you don’t have curry powder: Use a mix of turmeric, cumin, coriander, and paprika to create a similar warm, earthy flavor.
Don’t Overcrowd the Pan: Arrange the wedges in a single layer with space between them. Overcrowding causes them to steam instead of roast, resulting in softer (not crispy) wedges.
Storage & Reheating: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer at 375°F (190°C) for a few minutes to restore crispiness.
Nutritional Information is an estimate only and will vary according to specific ingredients and amounts used.

Nutrition

Calories: 227kcalCarbohydrates: 39.2gProtein: 3.1gFat: 6.8gSaturated Fat: 1gFiber: 5.8gSugar: 8.2g

Keyword sweet potato wedges

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