Ingredients
2 servings
- 2 medium sweet potatoes
- 1.5 tbsp olive oil
- 1 tsp smoked paprika
- Salt and pepper
- 1/2 cup Greek yogurt
- 1 small garlic clove, grated
- 1 tbsp chopped fresh herbs (chives, dill or parsley)
Instructions
Preheat oven to 425°F (220°C)
Scrub the sweet potatoes and cut them into wedges, skin on
Toss with oil, paprika, salt and pepper
Spread out on a lined baking sheet without overlapping
Bake for 25 to 30 minutes, turning once, until golden at the edges
Stir the yogurt with the garlic, herbs and a pinch of salt
Serve the wedges hot with the dip in the middle
Tips
- Gluten-free; the dip contains milk
- Use a plain soy or oat yogurt for a vegan dip
- Give the wedges room on the tray so they roast rather than steam
Check for allergies and intolerances before you start, and swap ingredients as needed.