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.
– Preheat oven to 450°F (232°C).
– Wash, dry, and cut sweet potatoes into uniform wedges.
– Toss wedges in olive oil, curry powder, salt, and pepper.
– Coat evenly, then arrange on a parchment-lined baking sheet, skin-side down.
Bake for 25-30 minutes, flipping halfway through until crispy and tender.
– Grate cucumber, squeeze out excess moisture.
– Mix with Greek yogurt, garlic, cumin, salt, and pepper. Refrigerate.
Let wedges cool for 1-2 minutes. Serve with raita and a garnish of chopped parsley (optional).
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.