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.
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
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